CLH Digital - Issue #96

Issue 96

1.4 Billion Fewer Pints Sold in 2021 as Covid Devastates Sales www.CLHNews.co.uk

CLHNews

CLHNews

New data from the British Beer and Pub Association (BBPA) reveals the dramatic impact of the pandemic on licensed premises in 2021.

beer sales alone in 2021 – equivalent to 1.4 billion pints.

Despite an improvement, pub beer sales were still down 38% last year against pre-pandemic levels.

Although stark, the figures are an improvement from 2020 where trading was down 55% compared with 2019.

The Association today reveals that the on-trade lost £5.7 billion of revenue from

Pubs accounted for 1.1 billion of lost pints, or £4.5 billion in revenue.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 96

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL We have just returned from a trade show in the West Country and we have a few more lined up in the coming weeks.

I have often said tradeshows are a great opportunity to get feedback and an opportunity to meet those at the “coalface” experiencing the day-to-day joys, trials and tribulations of running the hospitality business.

EDITOR

Peter Adams

I try to avoid asking “loaded questions”. Those of you, like me, old enough to recall Margaret Thatcher’s favourite TV show “Yes Minister” may remember an episode whereby “the trickery of asking leading questions” gets you… well, see for yourself, how the way one poses a question elicits the answer you want: Yes Minister’s great “Sir Humphrey Appleby” demonstrating that asking the following leading questions can sway a respondent to support the reintroduction of

National Service: • • • • • •

Are you worried about the number of young people without jobs?

Are you worried about the rise in crime among teenagers?

Do you think there is lack of discipline in our comprehensive schools?

Do you think young people welcome some authority and leadership in their lives?

Do you think they’ll respond to a challenge?

Would you be in favour of reintroducing National Service?

Sir Appleby then demonstrates that another set of deliberate leading questions can make the respondent oppose the reintroduction of National Service:

• • • • •

Are you worried about the danger of war?

Are you worried about the growth of armaments?

Do you think there’s a danger in giving young people guns and teaching them how to kill?

Do you think it’s wrong to force people to take up arms against their will?

Would you oppose the reintroduction of National Service?

So I try to avoid falling into that trap when asking visitors for feedback on the state of the sector, the trade experiences and government handling/intervention and taxation.

The answers I got were in line with our lead story, which, as you will see, confirms that the pub sector saw a massive sales decline in beer of 38% on pre-pandemic levels.

We had feedback from hotels to coffee shops as well as pubs, bars and restaurants, and operators are rightly angry.

Forced into closures and restrictions they had no control over, and a strong sense of being “left to fend for themselves”, getting just about enough money to pay the staff, but precious little, if any, to pay the fixed costs.

They have followed (and we are delighted to say through CLH News in particular) the lobbying and calls for government intervention and help, which has fallen on deaf ears.

PUBLISHED BY

This week (see page 11) the sector made yet another plea when over 250 business leaders from hospitality and leisure wrote to the Chancellor Rishi Sunak urging the Government to keep VAT at 12.5% beyond March 2022.

TELEPHONE:

RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

01202 552333

Good luck with that! As previously stated, we did that in November 2021 and received an emphatic “No”.

It really is astounding that not only this Chancellor, but past chancellors too and, I suspect, future chancellors, refuse to give this a chance despite the evidence proving that it will create jobs increase Treasury revenue, and more importantly put the feelgood factor back into the country after two years of hardships.

We really do need a Minister for Hospitality, and a minister with a seat in the Cabinet.

The pandemic has highlighted just how “unrepresented” the sector is where it really matters. Don’t get me wrong, there are some wonderfully representative organisations, led by talented and passionate people, but unless we have representation in Parliament the sector will continue to remain exactly where we are, and any suggestions, reports and proposed initiatives continue to fall on deaf ears.

Which leads me onto another point. Discussing the hospitality sector, the wider economy, government help, and raising the point about ministers, and sector organisations, I did sadly get the impression that the smaller independent operator doesn’t feel represented on a national level.

Many national organisations have multi-outlet members supporting them, corporate chains, whereas the smaller independents, often family-owned hotels, pubs, restaurants and B&B’s and not forgetting the numerous considerably smaller tea shops, cafés and sandwich outlets, do not feel as represented.

I did ask quite a few people who visited us if they felt that the larger industry organisations should create a “subsection” within to represent smaller independents which I have to say received very positive feedback!

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Something to bear in mind for the future!

Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

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Issue 96

CLH Digital

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1.4 Billion Fewer Pints Sold in 2021 as Covid Devastates Sales

(...CONTINUED FROM FRONT COVER)

BBPA analysis of HMRC tax receipts confirms a significant shift in consumer consumption patterns.

Between March 2020 and October 2021, beer receipts dropped 11% while receipts for wine and spirits rose 8% and 13%.

The BBPA attributes the shift to periods of restricted pub trading, the location where beer is by far the most popular drink, along with a rise in at-home drinking.

The findings come as Treasury Ministers begin considering responses to a consultation on simplifying the alcohol duty system, notably with the intention to link duty rates to the alcoholic strength of different categories of drinks.

The increase in consumption of wine and spirits, which are naturally higher ABV, at home aligns with the Treasury’s ambition to incentivise the consumption of lower strength products, the BBPA argues.

In response to the figures, the BBPA is calling for: • A reduction to beer duty closer to the lower rate proposed for cider; • An extension to the proposed relief for draught beer sold in pubs to include smaller kegs below 40L, which would support the sectors recovery and ensure all pubs benefit from the proposal; • An increase in the threshold to define lower-strength beers from 3.4% ABV to 3.5% ABV; • Additional help to support the on-trade recovery, including reform to business rates and an extension to the reduced rate (12.5%) of VAT for hospitality.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Every unsold pint is a stark reminder of the dislocating effect COVID restrictions had on our sector and the communities our pubs sit at the heart of.

“Our analysis showing falling beer consumption supports the Treasury’s stated objective to incentivise lowerstrength products and differentiate beer from stronger wine and spirts as part of planned reforms to the alcohol duty system.

“We must again ask Ministers to go further and support our recovery by continuing to reduce the punitive tax burden on our sector to ensure the sustainability of brewing and pubs.”

Neil Walker, a spokesperson for the Society of Independent Brewers, said despite an easing of restrictions pubs continued to experience tough trading conditions.

‘Many beer drinkers still not returning to their local due to worries regarding the Omicron variant outbreak, so sales are down across the board.

‘As a fresh product with a relatively short shelf-life, cask beer has been particularly hard hit – which has a huge knock-on effect for small independent breweries, who have seen pub-sales decimated by Covid and have not had access to hospitality industry support.

‘We are also seeing trade affected by a shift to homeworking, meaning weekdays are particularly tough for city-centre pubs – and as sales volumes decrease so too does the range of beers available, with small breweries finding it even more difficult to get access to market.

‘It’s vital people support their local pubs and opt for a beer from a local independent brewery, or risk them not being there at all in the future.’

Price Rises for Consumers Now ‘Inevitable’ New Figures from Industry Body UKHospitality Suggest In a UKHospitality survey of over 340 hospitality businesses representing 8,200 venues employing 190,000 people, nearly half of operators (47%) are reporting that they will be forced to increase consumer prices by over 10% this year, with 15% anticipating hikes of over 20%.

Overall, it is expected that prices across the sector will increase by 11% The rises come off the back of a Christmas trading period devastated by Omicron in a sector already mired in debt and low on cash reserves, following nearly two years of severely disrupted trading. The increase in prices is being driven by soaring operating costs, with businesses reporting average rises of: • • • •

41% 19% 17% 14%

in energy bills in labour costs in food prices drinks prices

• 21% insurance costs With a return to 20% VAT, plus a rise in business rates and higher labour costs proposed for this April, the sector’s plight looks set to have a significant impact on the UK’s economy. Hospitality’s proportionately larger weighting in the Consumer Prices Index (CPI) means that the average 11% price increase would mean a 1.7ppt rise in CPI. By comparison it would take a rise of more than 50% in energy prices to have a comparable effect.

The knock-on effect to the wider economic recovery could be significant, particularly given that confidence remains low. Over 80% of operators surveyed said they had experienced either moderate (39%) or severe (42%) levels of cancellations since the start of the year, indicating that consumers are already feeling the pinch.

UKHospitality Chief Executive, Kate Nicholls, said: “Omicron has infected the start of 2022 with lower-than-expected trading levels and

higher than expected cancellations in hospitality venues. One in three businesses in our sector have no cash reserves left and are already carrying heavy debt burdens. Many of our community pubs, restaurants, hotels and hospitality venues will therefore fail as the cost-of-living crisis bites, causing demand to faulter. This can only cause the UK’s wider economic recovery to stutter.

“This April’s planned increases in VAT, employment costs and business rates are therefore likely to prove one financial burden too many for businesses who only then, as we come out of the quieter winter trading period, can hope to begin to start trading at full capacity once more.

“The industry wants to play its full part in the UK’s recovery from the pandemic but, as these latest figures highlight, we can only do that with further support from the Government – support that must include keeping VAT at 12.5% permanently.”

Hospitality Compelled to Hike Prices Amid Soaring Energy and Other Costs 4

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Issue 96

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The energy price hike has been the most talked about topic of recent time. For the last almost six months, energy prices have been at a record high due to the global gas shortage and increase in demand. During the pandemic, when many of the industries came to a grinding halt, energy demand declined significantly simultaneously supply was reduced, but as soon as the restrictions were eased and economic activity increased, the demand for energy moved higher. The crisis has not only impacted the energy suppliers and the household but many of the industries including hospitality, has been suffering a lot due to the record high prices.

Households across the UK have been feeling the pinch, and there is the cost-of-living crisis, which will hit consumer spending consequently the business prospects of many industries, as they are contemplating price rise amid rising costs. There has been a continuous rise in overhead costs for hospitality as well and it has become inevitable for them to keep absorbing it for long.

INDUSTRY BOUND TO INCREASE PRICES The continuous price rise has forced the hospitality sector to pass on the costs to the customers, and in the coming few months price rise impact can be seen on night outs. There has been an overall price rise in the economy after the pandemic. It is not only the energy price but staff wages, food and drinks, rent, and insurance bills, all have seen a dramatic rise since the lockdown restrictions started being lifted.

The latest survey from the industry body, UK Hospitality’s revealed that a majority of businesses surveyed are going to pass on the increased cost to customers. The hike could be as high as 11 per cent, more than double the current CPI (Consumer Price Index) inflation of 5.4 per cent. The hike may sound exorbitant at

first sight, but as being forecast, inflation is going to see a level of 7 per cent by April 2022, the businesses are forced to take this measure. Pubs, bars, restaurants, and hotels have to cope-up with the dramatic rise in overheads after the pandemic. The survey reported that businesses have been witnessing an average rise of 41 per cent in electricity, 19 per cent in wages, 17 per cent in food prices, and 21 per cent in insurance cost.

Hospitality businesses, especially the smaller ones, have been bearing the brunt of the energy crises, and many are facing an existential threat. On one side, there is cost pressure, while on the other, there is a concern of falling revenue despite the government offering different support measures. The energy crisis has resulted in many longstanding eateries struggling to get an affordable energy deal. Energy cost has doubled for many restaurants, even suppliers are shying away from handing contracts to restaurants, fearing shut down. At a time when many of the energy suppliers have gone bust, the hospitality industry can’t expect much from them as well.

VAT RETURNING TO 20% CAN INTENSIFY THE WOES VAT rates are proposed to return to a 20 per cent level this April. The government had announced a temporary reduction in VAT for the hospitality industry, which currently stands at 12.5 per cent. However, with no further announcement in budget or from the government, it is all set to revert to its pre-pandemic level.

The industry has been demanding an extension of VAT rebate beyond March 2022. The demand is not unwarranted, as the Christmas period witnessed a complete washout for the industry with a surge in Omicron variant resulting in severe levels of cancellations and many businesses are on the brink of collapse.

Keeping the rates at the current rate would help many to survive, while for the government, it can help in maintaining and creating jobs and ensuring the sector contributes its full in driving the economic growth.

The coming months are going to be very crucial for the hospitality industry, it is not only the VAT rate increase, but the industry will have to tackle the wage hike in April as the National Living Wage will increase by 6.6 per cent to £9.50 per hour, and Employers National Insurance contribution would rise by 1.25 per cent. All these factors are compelling the hospitality industry to go for a price rise. Government can extend a helping hand if it wants the industry to continue contributing to the economic growth.

Wales to Relax Coronavirus Restrictions as Cases Fall

Wales’ First Minister Mark Drakeford has confirmed that from 18 February a Covid Pass will no longer be required for entry into indoor or outdoor events and venues, including nightclubs, cinemas, theatres and concert halls, and from 28 February face coverings will no longer need to be worn in all indoor public places.

However, events and venues in Wales will be able to continue to use passes if they choose to.

The changes follow a three-week review of Wales’ alert level zero measures.

The latest results from the ONS Coronavirus Infection Survey suggest levels of infection have recently fallen, but community transmission rates remain relatively high in all parts of Wales.

First Minister Mark Drakeford said: “With increasing numbers of people vaccinated and boosted and thanks to the hard work and efforts of everyone across Wales, we are confident that coronavirus rates are falling and we can look forward to brighter times ahead.”

alert level zero. But we are not removing all the measures at once because the pandemic is not over yet.”

“To keep Wales safe we need to remain cautious and do everything we can to reassure those who feel most at risk. We will keep some important protections in place, including face coverings in health and social care settings, on public transport and in all shops. We will also keep self-isolation rules in place.”

“Next month, we will publish a plan setting out how we will move beyond alert level zero and the emergency footing on which we have been operating for nearly two years.”

“This will help us all to make some plans for the future.”

From Friday 18 February, the domestic COVID Pass will no longer be required for entry int If the public health conditions continue to improve, the legal requirement to wear face coverings in all remaining settings could be lifted by the end of March.

“We can start to gradually and carefully remove some of the remaining protections we have in place at

Registration Now Open For Europe’s Leading Natural And Organic Business Event Natural & Organic Products Europe has announced that visitor registration is now open for 2022. After a two year wait, Europe’s leading trade show for natural, organic and sustainable products will reunite the industry once again on 3-4 April at ExCeL London.

For over 25 years, Natural & Organic Products has played an integral part in making the natural and organic sector what is it today. Due to unprecedented times, the show has had to close its doors to many visiting buyers, who say it’s “the place” they source new contacts for their businesses. The return edition is perfectly timed because it will feature new and exciting ‘start-ups’ – some that have emerged through the pandemic, plus new innovations from established brands who have been adapting and evolving. The show will also provide expert insights about current challenges and future opportunities for the industry.

The show brings together 700 exhibitors across five exciting sections: • Natural Food • Natural Health • Natural Beauty & Spa

• Natural Living • Vegan “If you own a health store or work in the industry, this is the essential show to attend. It is the only place that you can meet your suppliers, other retailers and trade associations and find out about new products and trends in one place over two days. It can be hard taking time out of your business, but you will save time in the long run by dedicating time to the show. You will have fun, try lots of new foods and end up exhausted but it is all very much worth it,” says Joanne Hill, founder of Amaranth Wellbeing.

VISITOR REGISTRATION NOW OPEN Natural & Organic Products Europe will return to ExCeL London on Sunday 3rd and Monday the 4th of April 2022. To register for a free trade ticket, please visit www.naturalproducts.co.uk

Hospitality Industry Launches £5m Campaign for Talent

Issue 96

CLH Digital

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try-wide fundraising effort for the campaign, launched by ex-Pret A Manger marketer McCulloch in 2021.

Organisers led by McCulloch, who will now move to the role of Campaign Director reporting to the HTSB, plan to raise up to £5m. They are encouraging employers across the industry to invest in the campaign, pledging just £10 per employee.

The grass-roots campaign Hospitality Rising has won official support from the Hospitality & Tourism Sector Skills Board (HTSB) to be the strategic face of the industry’s biggest ever recruitment campaign – as latest figures show there are currently 400,000 vacancies in hospitality, revealing the extent of the crippling jobs crisis.

Commenting on the new official status of Hospitality Rising, McCulloch said: “To be approved as the industry’s official campaign and response to the recruitment crisis is amazing. It means we can really accelerate what we are doing with Hospitality Rising – we can now go stratospheric.

The HTSB will work into the joint Government and industry initiative, the newly-created Hospitality Sector Council.

“We see this approval as a call to action for industry colleagues to come together and get behind the campaign, not just emotionally but, importantly, financially too, as we seek to build a campaign war-chest.

This will allow us to drive our message out to the UK public, tell all our fabulous stories and make hospitality a positive career choice for the very many, not the few.”

The endorsement makes Hospitality Rising the official industry response to the recruitment crisis. It is the first time the industry has pulled together to drive a national campaign of this nature. It means that Hospitality Rising – the brainchild of senior marketer Mark McCulloch – has won the backing of representatives of the whole spectrum of hospitality businesses, including UKHospitality, the BII and the British Beer and Pub Association.

Kate Nicholls, CEO, UKHospitality, said: “The campaign cannot come soon enough. Our latest research shows the issues of recruitment and skills are absolutely mission critical to the hospitality and tourism sectors. Many of our members are struggling with a significant level of vacancies; this campaign will enable hospitality to stage a vital intervention, and turn on a generation to the rich and varied roles and career pathways that our vibrant industry offers.”

The latest stamp of approval follows support from a host of leading employers. Pret A Manger is the latest to confirm their endorsement, and joins a number of other top firms, including Athenaeum, Buzzworks, DRG, Hawksmoor, Hilton, The Pig Hotel & Limewood Group, Punch Pubs, Rosa's Thai, Wahaca, Welcome Break and more.

UKHospitality figures show that there are 400,000 vacancies across the hospitality sector and a further 100,000 staff absences, meaning that day-to-day the industry is missing half a million workers; more than 20% of the workforce.

The official recognition of Hospitality Rising effectively sounds the starting gun on a concerted indus-

Hospitality Rising has already secured north of £350,000 in pre-launch seed funding and intends to now raise a multi-million fund of up to £5m to create and launch the campaign.

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Confidence Returns to Pre-Pandemic Levels as International Travel Restrictions Lift 6

CLH Digital

Issue 96

UKinbound, has released results that show business confidence has risen to pre-pandemic levels.

to be down compared to the same time pre-pandemic, by an average of 67%

The association’s Q1 Business Barometer Member Survey, complied by Qa Research, indicated that 56% of inbound tourism businesses are confident about bookings, visitor revenue and customer orders for the next 12 months, a figure not recorded since July 2019.

Spring/Summer business is expected to be down 46% – Over three quarters (77%) of businesses expect bookings/visitor number/customer orders for April – September 2022 will be down by an average of 46% compared to pre-pandemic Joss Croft, CEO, UKinbound commented “After a two-year hiatus it’s fantastic that business confidence is finally returning, and that the UK is now open for business. Our members are eager to welcome back international visitors with open arms and start trading their way to recovery, but we can’t let confidence levels mask reality. 2022 is going to be tough. Inbound tourism businesses have taken on huge debts during the pandemic and our research shows that revenue this year will still be significantly down on 2019.

The results come following the removal of all restrictions for vaccinated international arrivals into the UK from 4am today, Friday 11 February. Vaccinated arrivals are no longer required to take a Covid-19 test pre-departure or on arrival in the UK. However, although confidence across the inbound tourism industry, the UK’s fifth largest export, is returning, 2022 bookings are not expected to reach pre-pandemic levels for most businesses this year. The survey revealed that –

“Inbound international tourism to the UK is a critical component that will accelerate the UK’s economic recovery, but it’s also a competitive industry, and the UK can’t be complacent. It is vital that the UK Government continues investing in the promotion of Britain abroad and puts in place policies and funding that support the recovery and growth of businesses across the sector.”

Business in Q1 is expected to be down for almost four in five inbound tourism businesses – 78% of businesses expect bookings/visitor number/customer orders for Q1 2022 to be lower than the same time pre-pandemic January – March revenue is expected to be down by an average of 67% – 72% of business expect revenue in Q1 2022

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Trade Bodies Collaborate to Develop Best Practice Guidance on Pub Dilapidations Issue 96

The British Beer and Pub Association, the British Institute of Innkeeping and UKHospitality, have produced best practice guidance for the management of pub repairs and dilapidations. The guidance was developed with support and guidance from industry experts.

maintained in a suitable condition, will help to reduce the overall costs of maintenance throughout the life of an agreement, and will minimise the level of disputes relating to repairs and dilapidations at the end of the term.

The guidance has been developed to support both pub companies and their tenants, with the aim of minimising the scale and frequency of any disputes and thereby benefiting both parties. The guidance sets out some specific procedural recommendations for best practice and highlights the importance of good communication from both sides throughout the lease arrangement.

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said:

This guidance sets out principles that will help to ensure pubs are

CLH Digital

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Kate Nicholls, CEO, UKHospitality, said: “Issues and disputes around dilapidations, especially in situations with long-term leases, can be problematic and expensive. We welcome the publication of this best practice guidance and hope it will be a useful resource for tenants, lessees and pub companies to provide clarity on dilapidations and minimise the risk of disputes.”

“This guidance is an excellent tool for the pub industry. Its use will help to minimise disputes and strengthen the thousands of partnerships that exist between tenants and pub companies across the nation. We are grateful to all of those who contributed to the guidance and hope that this will become an important reference resource for the sector.”

Steve Alton, Chief Executive, BII, said: “Repairing obligations and dilapidations have always been a challenging area and we at the BII receive many helpline queries on the subject. We are hopeful that this best practice guide will be of real value to all parties.”

PubAid Receives Highest Ever Support from Industry “Pubs also provide incredible support for their communities, as became abundantly clear in the first lockdown. We’ve worked hard to cast a spotlight on these dedicated and selfless licensees, including through our Community Pub Hero Awards, which received more than 100 nominations last year, many of them from MPs.

PubAid has received its highest ever level of support from brewers, pub companies and industry suppliers, setting it on course to achieve its ambitions over this year and beyond to promote pubs as a force for good in their communities.

Several existing supporters have renewed their commitment to provide PubAid with funds, and others have come forward for the first time to be either a Friend, Supporter or Patron, giving between £1,000 and £5,000 per year for at least three years.

“We’re looking forward to running the awards again later this year, as well as our World’s Biggest Pub Quiz, returning in May in partnership with Shelter. PubAid is a small team of volunteers, but we have big ambitions to spread the good news about pubs!”

PubAid Patrons are: Greene King, Heineken, Stonegate, Zonal and Beds and Bars; Supporters are Asahi UK, Fuller, Smith & Turner, Molson Coors and PVS and Friends are Admiral Taverns, Everards, Punch Pubs and Westons Cider.

Des O’Flanagan, PubAid founder, said: “We’re delighted with the response to our requests for support, particularly in the current uncertain environment for the industry. Receiving this level of funding is a great endorsement for our work and puts us on a sure footing to expand our activities.

“Pubs raise more than £100 million for charities every year and support grassroots sport to the tune of £40 million, impressive figures that everyone in the pub industry should be proud of, and more people outside it, particularly our MPs and policymakers, should be aware of.

Greene King was PubAid’s first Patron in 2020 and has renewed its support his year. Becky Haywood, Senior Corporate Social Responsibility Manager, said: “PubAid’s work shines a spotlight on the great work that thousands of licensees and their teams do to support national and local charities, working tirelessly to keep their pubs at the heart of their communities.”

Westons Cider has become a Friend of PubAid this year. Brand manager Gemma Evans said: “We are delighted to be involved with PubAid and completely support their ambition of promoting pubs as a force of good. We couldn’t agree more! We understand what a vital role a pub plays in building communities and how needed they are to bring people together and to support local charities. We just had to get involved.”

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The Legal Implications of Sick Pay for the Unvaccinated 8

CLH Digital

Issue 96

Paul Kelly, partner and head of the Employment team at Blacks Solicitors (www.lawblacks.com), examines the introduction of new sick pay policies for unvaccinated employees and considers the legal implications for the hospitality sector.

Since December 2021, fully vaccinated ‘close contacts’ of somebody who has tested positive with COVID-19 do not have to self-isolate. However, as large numbers of people across the UK have opted out of receiving a vaccine, some businesses have introduced new rules around sick pay which could adversely affect the unvaccinated. The AA, Ocado, and Next are among a group of businesses who have chosen to cut sick pay for unvaccinated employees that are forced to self isolate due to Covid-19.

While the government has reconsidered mandatory vaccinations for front line health and social care workers, the issue of sick pay for those who have refused or are unable to receive a vaccination will remain an issue in any sector, including hospitality, as long as self isolation restrictions are in place and Covid-19 remains a concern.

SICK PAY POLICIES In response to self isolation rules and citing a desire to mitigate the “biblical costs” of dealing with the pandemic, some large employers (including Ikea and Morrisons) have, following review of their company sick pay provisions, adjusted their policies to state that any unvaccinated employee who is off on sick leave because they have been identified as being a close contact of someone who has tested positive, and are therefore required to self-isolate for 10 days, will not be entitled to company sick pay.

Instead, these employees will only receive statutory sick pay, which is currently £96.35 per week, unless they have mitigating circumstances (e.g. they are medically exempt).

It is important to note that, under these revised sick pay arrangements, if an unvaccinated employee tests positive for the virus and has to self-isolate in consequence, they will still be entitled to company sick pay (if the employer offers this). In those circumstances, the employee will be absent due to being ill, rather than having to isolate due to being a close contact of someone who has tested positive.

LEGAL IMPLICATIONS Employers contemplating such a change to their sick pay policies will need to first check their employment contracts carefully to assess what contractual entitlement (if any) their employees have to enhanced company sick pay. Such a major change in terms could constitute a breach of contract if imposed unilaterally and, therefore, consultation with affected employees may be required.

Hospitality businesses that introduce sick pay policies specifically for the unvaccinated are potentially exposing themselves to an abundance of legal claims. There is a theoretical route to a claim, in particular for indirect discrimination under the Equality Act 2010. The policy of paying unvaccinated staff reduced sick pay compared to other colleagues will place a particular group at a disadvantage, which is discriminatory. Tribunals will grapple with the question of whether such a policy is a proportionate means of achieving a legitimate aim.

A real concern with this policy shift is that unvaccinated employees who are supposed to self-isolate will either continue to attend work when carrying the virus but being asymptomatic so as to avoid a loss of pay; or inform their employers that they are actually ill rather than self-isolating.

ALTERNATIVE MEASURES Other businesses have sought different ways to encourage vaccinations among employees with great success.

Arranging for surgeries to attend the workplace and offer vaccine clinics may be a better approach that avoids potential legal claims. Pursuing a form of education before letting employees decide for themselves, and making it as convenient as possible to arrange a vaccine, are potentially more effective.

BOGOF Ban More Effective than Sugar Tax in Reducing Soft Drink Consumption Banning promotions, like ‘buy one get one free’ – BOGOF, on soft drinks could be more effective than the ‘sugar tax’ in reducing consumption of sugary drinks according to new research from the University of Aberdeen’s Rowett Institute.

In the first ever study to compare the impact of the soft drinks levy that was introduced in Scotland/UK in 2018, with a ban on price promotions, spending on sugary drinks dropped by 35.8% following a ban on promotions, compared to an only 1.4% reduction with the levy.

before the sugar tax was introduced with post-levy spending.

Published in Food Policy the study was supported as part of the Strategic Research Programme of the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division and was co-authored by Dr Wisdom Dogbe (Rowett Institute) and Dr Cesar Revoredo-Giha (Scotland’s Rural College, SRUC).

The resulting drop in sugar consumption, the researchers report, would translate into a 0.85kg drop in weight over a year, compared to 0.36kg with the sugar tax.

The research also found that the effectiveness of either policy would be contingent upon several lifestyle factors including income level, life stage, location, and degree of deprivation in Scotland with those in more deprived areas more likely to continue to buy high sugar drinks despite the tax.

The researchers used the Kantar Worldpanel database which gathers data on household shopping to compare the effectiveness of banning sales promotions and the sugar tax. They looked at the household spending of 2,568 households in Scotland from 2013 to 2017 – so

Research Fellow and lead author Dr Dogbe explains: “The consumption of high sugar products such as soft drinks are a major cause of obesity and diabetes which is why it is important to explore all ways to reduce the excessive consumption of such foods.

“This is the first study comparing the effectiveness of the soft drinks levy to mandatory restrictions on promotions for soft drinks. In addition, we compare the impact of both policies on different groups of consumers – income levels, location, life stage and Scottish index of multiple deprivation.”

Dr Dogbe added: “Studies assessing the impact of the soft drinks levy has concluded that the policy is very effective.

“However, the results from our study suggest that banning promotions on soft drinks would be more effective in reducing calorie and sugar purchases than taxing soft drinks.

“Effectiveness of the ban on promotions varied by the socioeconomic characteristics of the household i.e. lower-income households, pre-family households, households in remote small towns, and households living in the most deprived areas in Scotland. This advocates for targeted policies instead of the usual one-size-fits-all governmental policy.”

Star Acts Early to Ensure Licensees Aren’t Overcharged on Business Rates be carried out by an expert. Unfortunately, there are some less reputable advisors in the market who charge high upfront fees and fail to deliver results. Our new partnership with Dunlop Heywood gives our pubs the reassurance of being able to access trustworthy advisors should they need them. We are continuing to lobby the Government to reduce the unfair burden of business rates on pubs, and would urge everyone across the trade to support us by getting behind the Long Live the Local campaign.”

With a new business rates rating list coming into effect in April 2023, Star Pubs & Bars is partnering with rating specialist Dunlop Heywood to help ensure that its leased & tenanted pubs are not excessively assessed and overcharged for their business rates.

Star believes a proactive stance is essential and has tailored its new business rates support accordingly. Two services are available to licensees: a challenge to their current rates payable – to prevent any errors continuing onto the 2023 list – and pre-negotiation of their new draft rateable value with the Valuations Office Agency before it becomes effective in April 2023.

Ann Cooper of The Bull Inn, Warlingham, trialled Star’s new appeals service with Dunlop Heywood. It has reduced the pub’s rateable value by more than 25% and given her a rebate of £13,800. She is now signing up with Dunlop Heywood to pre-negotiate the pub’s new 2023 rateable value before it become effective.

In addition, Star will assess all of its pubs’ 2023 ratings valuations as they are received and alert any licensees it believes should seek a review. Draft rating valuations are expected to start arriving at pubs later this year.

Dunlop Heywood was appointed after an extensive tendering process.

Star has used its buying power to secure a comprehensive service at highly competitive rates for its licensees and will receive no financial benefit from the partnership. Successful challenges to the current rates payable could see licensees receiving savings backdated to 2017.

Says Chris Moore, Star Pubs & Bars’ property director: “Business rates have a massive impact on a pub’s profitability. Not only are they one of a pub’s highest overheads, but they are often used to determine other costs such as water bills and the late-night levy, too. After the challenges of the last two years, it’s essential that they don’t pay a penny more than

they should. With assessments based on turnover, and trade having been inconsistent due to the pandemic, the likelihood of erroneous valuations being set on the new rating list is real. It’s vital licensees act early so that their 2023 rateable value is accurate from the outset, and they don’t have cash unnecessarily tied up with their local council. This approach also gives pubs certainty, enabling them to plan with more confidence and reducing the need for time-consuming appeals.”

“The rating system is now so complex that any kind of appeal needs to

Says Ann: “I’m chuffed to bits. I always thought my business rates were too high. Lockdown gave me time to get the figures together and challenge them. The annual savings make the pub more sustainable and offset inflation in other areas, such as energy prices. Having a more accurate rateable value has made me more confident to renew my lease for another five years. The rebate will enable me to invest in a new covered inside/outside area to cater for customers who are still cautious about sitting indoors. Like many pubs, rates are my third biggest overhead, so the savings from a successful challenge are significant. Trying to find those kinds of savings from cutting costs in other places would have been very difficult.”

UK’s Travel & Tourism Sector Poised to Hit £192 Billion this Year if Government Keeps Borders Open, says WTTC Issue 96

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New data from the World Travel & Tourism Council (WTTC) shows the UK’s Travel & Tourism sector is recovering, with the country’s GDP predicted to rise to £192 billion, just 19% below pre-pandemic levels by the end of 2022.

positive. But this will depend on the government keeping to its pledge to re-open UK Plc and not reintroducing the chaotic travel restrictions that actually had zero impact on the spread of the virus.”

The global tourism body forecasts a healthy recovery for the UK Travel & Tourism sector if travel restrictions and unnecessary testing protocols remain off limits for the rest of the year.

Last week, research from WTTC revealed that as the world began its recovery from pandemic, the sector’s contribution to both the global economy and employment could reach almost pre-pandemic levels this year.

According to the latest research, it could also mean a net gain in jobs for the sector, with a rise of 1.7% on pre pandemic levels, resulting in some 4.3 million people being employed within Travel & Tourism by the end of the year, 70,000 more than in 2019.

It forecasts that the global Travel & Tourism sector’s contribution to the global economy could reach $8.6 trillion this year, just 6.4% behind pre-pandemic levels.

This latest WTTC data will come as welcome news to the country’s battlescarred Travel & Tourism sector as it looks forward to travel returning.

Julia Simpson, WTTC President & CEO, said: “Travel & Tourism to and from the UK is poised for a full recovery. By the end of this year, we estimate its contribution to national economy could reach £192 billion.

“While the UK was one of the worst hit in terms of the sector’s contribution to GDP, the future is looking

WTTC has long urged governments to support vaccine and booster rollouts with repealing restrictive and ineffective travel restrictions.

This would help reboot the Travel & Tourism sector to pre-pandemic levels and restore jobs to just 1% below levels last seen in 2019.

The global tourism body also urges governments around the world to remove the patchwork of restrictions, allow the fully vaccinated to travel freely and enable international travel using digital solutions that allow travellers to prove their status in a fast, simple and secure way.

Parliamentarians’ Report Reveals Covid Impact on Pubs The All-Party Parliamentary Group on Pubs (APPG) has launched a ground-breaking Raising the Bar report, aiming to measure the effect of the pandemic on pubs and identify prospects to create a thriving pub sector.

“Ongoing debt could see the on-trade stifled in both the long and short term and addressing this swiftly will create far greater returns in investment, innovation, employment, and tax revenues.”

The inquiry received more than 15,000 responses from publicans, consumers, industry groups and academics about how the industry has been affected by Covid and associated lockdown period

The report recommends that the existing ‘pay as you grow’ scheme for Bounce Back Loans is revised by the Government to be more reflective of current pub incomes.

Action on the growing debt crisis, with rent debt and Bounce Back Loan repayments seen as barriers to success throughout the trade.

Speaking ahead of the launch, Pubs APPG chair, Charlotte Nichols, said: “The Pubs APPG Inquiry received thousands of responses showing the passion, creativity, commitment, and resilience of licensees, pub staff, consumers, and industry representatives.

Refinement of Pubs Code legislation to ensure a fairer deal for tied tenants in England and Wales, and additional resources for the office of the Pubs Code Adjudicator.

Direct investment into the sector, including building on existing training schemes, and improving access to digital services for pubs.

While the full impact of the pandemic is still not clear, the report said that early indications are that five per cent of pub businesses (2,500) closed in 2020 alone, and almost 400 have been lost or redeveloped, averaging at six per week.

“With support from government, pubs are uniquely positioned to drive economic recovery from the pandemic, while continuing to play a key role in fighting loneliness and encouraging community cohesion.

“However, it’s clear that policymakers must take action to address the roadblocks to recovery identified in the Raising the Bar report, and I look forward to working with colleagues in Parliament to ensure pubs receive the support they need.”

The report also raised concerns that many pub owners have taken on high levels of debt during the pandemic, with widespread concern about the repayment of the Government’s Bounce Back Loans.

Chairman of the Campaign for Real Ale, Nik Antona, said: “This is a crucial moment for pubs, and I hope government will see this report as an opportunity to raise the bar. Without legislative reform and greater investment in the trade, thousands of pubs across the country face an uncertain future.

The report said: “Bounce Back Loans were a key concern for licensees, many of whom had expected to return to normal trading levels far sooner than has been possible.

“We need action from the government to keep these vital businesses, and local communities they serve, thriving."

The Evolution of the CFO? Research Finds 84% in Hospitality Sector Still Carry Out Repetitive and Manual Tasks Despite the New Demands of Their Role 10

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‘The future CFO’ research conducted by Xledger, the cloud finance software provider, looked into how CFOs in the hospitality sector are supported as their role evolves. It finds that the vast majority (84%) are still carrying out repetitive tasks and this could be impacting their ability to carry out other aspects of their role. The research found that the more senior you are, the more likely you are to be carrying out repetitive tasks, such as invoice processing and expense claims, rather than spending time on time projects that add strategic value to the organisation. Senior figures (CFOs and Heads of Finance) averaged a whopping 25 hours per week, compared to 15 hours for other finance decision makers.

The need to carry out repetitive and manual tasks was one of the top frustrations that CFOs in the hospitality sector cited in their current roles (34%).

Other key frustrations include a lack of efficiency when working away from the office (30%), reliance on hard copies of documents (29%), a lack of access to the latest data in real time (22%), not being able to spend time on strategic tasks (26%) and bottlenecks in the flow of information (21%).

Mark Pullen, CEO at Xledger comments, “The pandemic put unprecedented pressure on the hospitality sector to evolve the customer experience and adapt in order to survive. This came at a time when the CFO was already needing to strategise and add more value in their role. Yet, the fact that the UK’s top strategic decision makers are spending up to 25 hours a week on low

value-added tasks is astounding and will be a point of resistance in many roles. The results of this research may highlight not only the stresses of the CFO themselves, but of their whole team.”

“The frustrations and seniority differences are vital in informing the current dynamics, behaviours and commitments of the CFO role. If they are to evolve effectively, it’s evident that more support is needed to harness their strategic value in leading the sector into a new age of working. Business growth rarely comes as a byproduct of doing more with the same level of resource - unless you factor in technology,” concludes Pullen.

When digging further into the study, there are some notable trends in terms of seniority and sector. For example, 38% of larger companies (5000+ employees) vs 28% of smaller companies (less than 50 employees) are frustrated by repetitive, manual tasks. This is likely a result of larger organisations needing more rigid processes in place than smaller, potentially more agile organisations.

Notably, the inability to work efficiently when away from the office was felt more by senior finance directors and CFOs (33%) than other finance decision makers (16%). This could be put down to a need to collaborate effectively with colleagues in more senior roles. 30% of senior financial directors and CFOs also stated that they’re frustrated about the number of silos and inability to work collaboratively compared to just 14% of other finance decision makers.

Xledger is a leading true-cloud finance technology for mid-market organisations. With a suite of automation features including OCR, automated purchase invoice and expense handing, reoccurring and professional services billing and in-system payment processes, our value is giving back time to CFO’s and their finance departments, allowing them to spend more time of higher value-added activities.

The Future CFO study was conducted among 529 CFOs and financial decision makers in the UK during August and September 2021 by Sapio research.

Xledger’s ‘Future CFO study’ is available to download at https://xledger.com/uk/wp-content/uploads/sites/4/2021/11/future-cfo-report-digital.pdf

Last Orders as Britain’s Oldest Pub Forced to Close After 1,229 Years “It goes without saying I am heartbroken: this pub has been so much more than just a business to me, and I feel honoured to have played even a small part in its history.

Ye Olde Fighting Cocks in St Albans, Hertfordshire, believed to be the oldest in Britain has been placed into administration after first opening its doors 1,229 years ago.The Hertfordshire hostelry was built in the 11th century, however the pub’s own history says it dates back as far as 793.

“I am even more heartbroken for my incredible team and the wider Fighting Cocks family.”

In a facebook post Landlord Christo Tofalli said: “It is with great sadness that I have to announce that today, after a sustained period of extremely challenging trading conditions, YOFC Ltd has gone into administration.

CAMRA’s National Chairman Nik Antona said of the pubs closure: ‘It’s incredibly sad that Christo is leaving the Ye Olde Fighting Cocks and that the future of the pub is currently uncertain.

‘We all know how hard he and his team have worked to keep the pub running through these challenging times, and it is clear that simply being able to reopen without restrictions post-pandemic isn’t enough to ensure pubs survive.

“Along with my team, I have tried everything to keep the pub going.

However, the past two years have been unprecedented for the hospitality industry, and have defeated all of us who have been trying our hardest to ensure this multi-award-winning pub could continue trading into the future.

‘The Government must provide greater support for these businesses, particularly with regards to easing the sky-high business rates.

“Before the pandemic hit, the escalating business rates and taxations we were managing meant trading conditions were extremely tough, but we were able to survive and were following an exciting five-year plan and were hopeful for the future.

“However the Covid-19 pandemic was devastating and our already tight profit margins gave us no safety net. This resulted in us being unable to meet our financial obligations as they were due, creating periods of great uncertainty and stress for all who worked for, and with, the pub.

‘Another rate revaluation is due next year which could see costs spiral again for many pubs, leading to even more closures over the coming months and years. We must act now to protect our pubs or risk losing them forever.’

The pub’s administrators are in consultation to the building’s owner, Mitchells and Butlers (M&B), and it is expected that the pub will reopen under new management.

UK Economy Suffered £7billion Losses as Travel & Tourism Hit by Government Omicron Restrictions, says WTTC Ineffective travel restrictions imposed by the UK Government to combat Omicron caused an estimated £7bn loss to the UK economy last year, due to a massive drop in contributions from the country’s embattled Travel & Tourism sector, according to WTTC. The attack on Travel & Tourism at the end of last year until January 2022 proved ineffective at halting Omicron and devastating for the sector.

The new figures come from research carried out by the World Travel & Tourism Council (WTTC), which represents the global Travel & Tourism private sector, and has been at the forefront in leading the private sector in the efforts to safely restart international travel.

It also revealed that the global Travel & Tourism sector’s contribution to the global economy lost an estimated £25.7bn – due to the impact of worldwide travel restrictions introduced to combat the spread of the new variant.

The £7bn loss in contributions from the sector to the UK economy comes as the country finally begins to recover from the COVID-19 pandemic.

Julia Simpson, WTTC President & CEO, said: “Imposing unnecessary travel restrictions to ‘deal’ with Omicron was not backed by science and cost the UK economy £7bn in lost revenues.

“Travel is opening up worldwide. If the UK is going to start to repair its economy, it needs to keep borders open.”

The Travel & Tourism sector is a vital component of the country’s economic well-being, responsible for creating much-need jobs and a significant contributor to the treasury.

The impact of nearly two years of worldwide travel restrictions on both the sector in particular and the economy generally has continued to linger.

According to WTTC’s 2021 Economic Impact Report, the number of those employed in the UK Travel & Tourism sector fell from 4.27 million in 2019, to 3.96 million in 2020 – a fall of 7.2%.

In 2019, before the pandemic stopped travel in its tracks, the Travel & Tourism sector generated nearly $9.2 trillion to the global economy.

The following year, the pandemic brought the sector to an almost complete standstill, causing a massive 49.1% drop, representing a severe loss of nearly $4.5 trillion.

However, the rebound of the sector means losses have narrowed, with WTTC research showing the global Travel & Tourism sector could grow to $8.6 trillion this year, just 6.4% behind pre-pandemic levels.

Issue 96

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Over 250 Hospitality Business Leaders Urge Chancellor to Hold VAT at 12.5% to Protect Jobs, Firms, Pricing & Inflation More than 250 business leaders from hospitality and leisure have written to the Chancellor Rishi Sunak urging the Government to keep VAT at 12.5% beyond March 2022. They call on the Treasury to maintain the current level to enable many fragile businesses to continue their recovery, to protect jobs, and to help stave off higher inflation in the economy.

Spearheaded by UKHospitality, signatories to the letter include individual businesses, a swathe of SMEs and some huge multi-national enterprises.

Commenting, Kate Nicholls, CEO of UKHospitality, said: “There are many compelling reasons why VAT should be held at the current rate given the current circumstances. However, this is about so much more than an extension to temporary measures in the face of the challenges brought by Covid; it’s about working to establish the right tax level for our world-class hospitality and tourism industries. It is vital, in the interests of competitiveness, job creation, growth and ensuring hospitality and tourism play their full part in driving the economic recovery.”

The hundreds of signatories to the letter include business leaders from: Apex Hotels, BaxterStory, Bourne Leisure, Big Table Group, Caffe Nero, Center Parcs, Côte, Fuller’s, Greene King, Hilton, IHG Hotels and Resorts, JD Wetherspoon, Loungers, Marston’s, Mitchells & Butlers, Moto Hospitality, Nobu, Parkdean Resorts, Pho, Pizza Express, Pizza Hut, Punch Pubs, Revolution, Rekom, The Restaurant Group, The Savoy Hotel Group, Wagamama and Young’s, plus many more.

rise.”

VAT MOVE TO SAVE £4.6 BILLION The letter to the Chancellor comes hot on the heels of a joint study by UKHospitality, the Tourism Alliance, the British Beer & Pub Association, and the Association of Leading Visitor Attractions, revealing the massive benefits if the current VAT rate is retained.

The report found that a permanent rate of 12.5% would bring VAT on hospitality and attractions in line with the European average (at 20% it is nearly double) and set off a virtuous cycle of industry investment and growth, helping ‘level up’ UK regions.

Headline results from the study included: • • • •

Creating 286,850 jobs over 10 years Generating £7.7bn of additional turnover over 10 years Delivering £4.6bn in net present value of fiscal gains to HM Treasury over 10 years Returning a positive gain on the Government’s investment in less than five years.

LETTER FROM BUSINESS LEADERS IN HOSPITALITY TO CHANCELLOR RISHI SUNAK:

The letter highlights the success of the lower rate of VAT applied for tourism and hospitality (on food, accommodation and non-alcohol drinks) in enabling businesses to survive, protect jobs and to continue their recovery, despite “the ravages of the pandemic”. It also says the policy has been paramount in helping businesses to keep as low as possible their prices to customers, in the face of significant cost pressure in the sector, including the cost of energy, transportation, wages and food and drink.

The reduced rate of VAT that you introduced as part of the Plan for Jobs has been an incredible success, helping us to sustain jobs and businesses despite the ravages of the pandemic’s various waves. It has been critical in keeping prices affordable for our customers.

A major concern of the impact of the VAT rise is that businesses will have no choice but to significantly raise their prices, putting pressure on the cost of hospitality experiences and also further fuelling inflation across the economy.

The pandemic highlighted how much the nation has missed hospitality and tourism, and the important part it plays in our lives. However, costs are increasing and our customers are feeling the pinch. The imminent return to a 20% VAT rate will exacerbate the squeeze on household finances.

The current rate of 12.5% is set to rise to 20% in April unless the Chancellor intervenes. The month will bring what has been described as a cliff edge for the hospitality industry with a rise in VAT set to happen alongside a rise in the national minimum wage, plus changes to business rate relief plus an end to the rent moratorium, which will impact thousands of operators.

The increase in input prices to hospitality businesses have been absorbed, largely through the headroom provided by the reduced VAT rate. As costs relating to labour, energy, and food and drink supplies continue to rise, the reduced rate is ever more important.

HELPING TO CURB INFLATION UKHospitality is also urging the government to keep VAT at 12.5% in the interests of limiting inflation. In a recent study of its members, 93% of companies said they intended to increase their prices by 11% in the next few months – double the headline rate of inflation in December 2021.

Due to the disproportionate impact hospitality has on the Bank of England’s ‘basket of goods’ – the cost of various items used by the bank to track inflation – an 11% price increase in hospitality would feed through into a rise of 1.7 percentage points to the headline rate of inflation, over the next 12 months.

Nicholls added: “We are asking the Chancellor to give companies and consumers room to breathe. We have had a very challenging two years where hospitality was hit first, hardest and longest. This industry has borne the full brunt of the economic restrictions due to Covid. Companies have no cash in the bank and are being squeezed from all directions. They must pass costs on or go bust. The only question is by how much prices

Dear Chancellor,

The reduced rate also bolsters deliverability of many of the Government’s key policies – including levelling up, high street regeneration, employment and skills growth, and investment in net zero –allowing our sector to fully play its part in an economic recovery.

The Government has rightly celebrated being the most open nation in Europe following the Omicron variant.

As we look to revive our tourism, maintaining a reduced rate of VAT is imperative, as it simply brings us in line with the levels of VAT levied in our competitor European nations.

The policy has been a resounding success and is central to our sector and the nation’s economic recovery. We therefore implore you to maintain VAT at 12.5% and witness the hospitality sector rebound strongly and deliver jobs and growth around the country.

Yours sincerely, Kate Nicholls, CEO, UKHospitality

Consumer Spending Slows in January as Restrictions and Rising Living Costs Hampers Hospitality and Travel Issue 96

Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew 10.4 per cent, the smallest rise in nine months. This can largely be attributed to fuel spend seeing its slowest rate of growth (6.7 per cent) since October 2021, as Plan B Covid restrictions throughout most of January meant Brits travelled less and worked from home instead of commuting.

Overall hospitality and leisure spending also slipped into decline (-6.3 per cent) after five consecutive months of growth. Within that, the decline in restaurant spending continued to worsen (-17.5 per cent in January, compared to -14.1 per cent in December). Bars, pubs & clubs (14.9 per cent) also saw a smaller month-on-month uplift (up 21.2 per cent).

However, while hospitality and leisure declined overall, spending remained stable among both 16-24 and 25-34-year-olds (up 0.9 per cent and 0.5 per cent respectively), possibly due to younger consumers feeling less concerned about catching Covid-19, and being more comfortable with socialising.

The travel sector was also impacted by Plan B restrictions, with public transport seeing a steeper decline (-44.4 per cent) than last month (-28.1 per cent) as working from home guidance saw Brits delay their return to the office.

Despite the ongoing economic headwinds, there are some bright spots on the horizon for retail, hospitality and leisure businesses. For example, a quarter of UK adults (25 per cent) say they are spending more on items and experiences to lift their spirits and stay motivated during the winter months, with 39 per cent of these Brits planning to eat and drink out more often. Similarly, 31 per cent feel confident that the vaccine booster rollout will lead them to increase their spending on socialising and shopping in-store.

Valentine’s Day should also give retailers and restaurants a further boost, as almost three in 10 (28 per cent) plan to celebrate the occasion, with this year’s budget set to increase from an average of £63 during lockdown in 2021, to an average of £77 this year. Those celebrating will be looking to spend this increased budget eating out at a restaurant (30 per cent) and buying a gift for their partner, such as chocolates or jewellery (29 per cent).

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Jose Carvalho, Head of Consumer Products at Barclaycard, said: “January’s Covid restrictions, combined with the rise in the cost of living, clearly impacted consumer spending levels in January. While restaurants and bars, pubs & clubs were inevitably hampered by the ongoing pandemic, there are signs of brighter times ahead for hospitality as Brits say they’re planning to spend more on eating and drinking out to lift their spirits during the winter months.”

“The lifting of Plan B restrictions should also provide a welcome boost to many sectors, as workers travel back into the office and socialise over post-work drinks, while businesses will likely start to see the benefits of increased inbound tourism on retail sales too.”

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While these headwinds are likely to persist over the coming months, their nearterm impact may be somewhat mitigated by anticipated uplifts from Valentine’s Day, growing inbound tourism, and Brits spending more on activities and experiences to lift their spirits during the winter months.

Spending on non-essential items saw noticeably smaller growth in January (6.1 per cent) than in December (11.5 per cent), likely due to the combination of Plan B guidance, and the continued rise in the cost of living. This comes as nearly nine in 10 (89 per cent) Brits say they’re concerned about the impact of rising inflation on their household finances, while three in 10 (30 per cent) say they expect increasing household bills to affect the amount they spend on discretionary purchases.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Consumer card spending rose 7.4 per cent in January compared to the same period in 2020 – the smallest uplift since April 2021 – as several sectors were hampered by Plan B restrictions, inflation, and rising energy costs.

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Manchester Hoteliers’ Association Launches Campaign In Partnership With The Region’s Schools The Manchester Hoteliers’ Association (MHA) has launched a programme alongside local Greater Manchester schools to encourage and enthuse young people into entering the world of hospitality.

The initiative will see hotels provide a selection of talks, site visits at a number of hotels across the region, events with parents and pupils as well as work experience on offer in a number of roles in each hotel.

Seventeen hotels from The Manchester Hoteliers’ Association and seventeen schools have been paired together with the aim to provide further knowledge and experience into the current career pathways the hospitality industry has to offer.

Some of the region’s schools involved in the scheme include, Stockport Grammar School, Altrincham College, Coop Academy Walkden, West Hill School, Flixton Girls School, Bramhall High School and Droylsden High School.

Manchester hotels involved in the scheme include Dakota Hotel, Stock Exchange Hotel, Hotel Football, Hilton Deansgate, Gotham Hotel, The Lowry Hotel, Hotel Brooklyn and more.

Head of Manchester Hoteliers’ Association and Lowry Hotel General Manager, Adrian Ellis said: “The pilot scheme aims to encourage and motivate students into considering a career in the hospitality industry. We want to change the perception of the industry and feel it is important to educate young people on the number of opportunities available.

Following the launch of this pilot scheme Manchester Hoteliers’ Association hopes other hotel organisations across the country will embark on a number of similar programmes promoting work experience amongst young people.

The MHA has a 50-strong membership made up of general managers of hotels throughout the region. Its key objectives are being a strong voice for the hotel community, and continually improving the offering for visitors spending time in the city.

“With such a large talent pool of young people across Manchester it is absolutely vital we are showing them the benefits of working in hospitality and the plethora of roles we have on offer in the city.”

They have spearheaded a number of campaigns since launch working with a number of charities including the NHS frontline staff and vulnerable members of the community.

“On the back of what was a very challenging two years due to COVID-19, we hope this scheme will propel fresh, new interest around working in the hospitality industry.

The MHA Ball is scheduled to take place in April with a date to be confirmed in the coming weeks

Alchemy Partners Acquires Brasserie Bar Co in £40 Deal Brasserie Bar Co, the operator of Brasserie Blanc and the White Brasserie Company, has been acquired by Alchemy Partners in a deal that is thought to be valued at just over £40m.

capital they need to expand the estate, both in leasehold but also freehold. We are confident in the future of the industry and believe there couldn’t be a better time to do this.”.”

The company said that the deal will underpin its plan to accelerate growth towards a portfolio of 70 premium sites over the next five years.

Derry, executive chairman of Brasserie Bar Co, said: “This is a great deal for Brasserie Bar Co, which opens up the path for us to operate more pubs and provide more opportunities for our colleagues. This will enable us to build on our achievements to date and drive further growth across the group. I would like to thank Soho Square Capital for their support and we look forward to working with Alchemy, who share our vision for accelerating the roll-out of our successful and differentiated pub offer.

The group has 1300 employees serving on average 34,000 customers a week across 14 brasseries and 18 pubs, and was founded by Mark Derry and chef-patron Raymond Blanc, who will remain involved with the business following the sale.

As part of the deal, Mark Derry will remain as executive chairman of the business, with Richard Ferrier of Alchemy Partners as managing director.

Thomas Boszko, partner at Alchemy Partners, said: “Brasserie Bar Co do food-led pubs exceptionally well – a combination of their differentiated product and a very experienced team who know exactly what they’re doing. This investment is all about backing that team with the

“I would like to thank the whole team – led by Richard Ferrier, Chris Guy and Helen Melvin – for getting us to this point. Under their leadership, we have in place a winning combination of serving brasserie-quality food within historic and atmospheric pubs. It is an offer that customers love, and I am confident that the continued strength of our teams, our steadfast focus on food and our outstanding locations will drive future success and growth.

HRC Reveals Speaker Line-Up for 2022 Hotel, Restaurant & Catering (HRC) has unveiled its 2022 seminar programme, with an all-star line-up of hospitality brands and industry leaders. The event, which takes place on 21-23 March at ExCeL London, will reunite the hospitality and foodservice industry for three packed days of learning, networking and product discovery.

with a session from The People Collective featuring John Mason of Sideways, Leanne Tester, Learning & Development Manager at Pizza Pilgrims, Grind’s Head of People Preeya Parker and Avi Collins, Head of People at Tapas Revolution.

Tech on Toast Editor and EXP101 Founder Chris Fletcher will then be joined on stage by pointOne EPoS Founder Steven Rolfe, Dub Lee of Honest Burgers and William Connors of Popeyes for a discussion around all things digital transformation, and how technology has elevated the online offering of leading hospitality brands.

HRC has partnered with EXP101 for this year’s event to curate the programme of content for the Vision Stage, designed by Harp Design, which will be focussing on a range of timely topics and trends affecting hoteliers, publicans, restauranteurs and professional caterers.

After a two-year period which has seen significant evolution in the use of hospitality tech, the show’s Tech X stage will host sessions examining best practice in implementing new technology and where to make smart investments for hospitality businesses.

The Staff Canteen Live Across the three days of the show, the UK’s leading chef’s will be recreating some of their favourite dishes live and sharing their expertise with visitors to the event as part of The Staff Canteen Live.

HRC Event Manager Ronda Annesley: “HRC 2022 is jam-packed with content tackling some of the most important topics, challenges and opportunities in the world of foodservice and hospitality.

“We’re thrilled to be working with some fantastic content partners who have brought exciting new insights, speakers and talking points to this year’s seminar programme.”

Monday 21 March Day One of the show will kick off with ‘The return of the pub’ on the Vision Stage, during which KAM, the British Institute of Innkeeping, Louise Maclean of Signature Pubs and Anthony Pender of Yummy Pubs will be discussing the impact that the past two years have had on the pub and bar sector and some of the new opportunities that have emerged since restrictions eased in the UK. One of the biggest challenges to emerge in recent years has been staffing shortages in the hospitality and foodservice industry, and 21 March will see an all-star panel hosted by Keiron Bailey of EXP101 and featuring Chris Gamm of Springboard, Mark McCulloch, Founder of Hospitality Rising, Abi Dunn of Sixty Eight People and UKHospitality CEO Kate Nicholls take to the stage to discuss the changing approaches needed in recruitment and retention.

Dunn commented: "We've seen operators struggling with staff short-

ages throughout the pandemic at all levels, not just in recruitment but also in retention. Some of the more successful businesses to tackle this have collaborated with marketing teams, made smart use of technology and have understood that there is a need to invest in people.”

Tuesday 22 March Day Two of the show will see HRC’s Chef Ambassador Michel Roux Jr take to the stage to discuss shifting kitchen cultures with a panel of top UK chefs.

This will be followed by Katie Rose, CFO and COO of Market Halls and Andy Dyson, Business Development Director – New Concepts at Revolution, revealing how diversifying your offering can grow and protect your business.

On the Tech X stage, KAM Founder Katy Moses will be joined by Yummy Pubs Founder Tim Foster and Philip Thorley of Thorley Taverns to discuss how hospitality tech can benefit both pubs and their patrons.

Wednesday 23 March The third and final day of HRC will be putting people on the agenda

Cooking on Monday 21 March will be the Head Chef of The Grill at The Dorchester, Tom Booton; followed by Head Chef of Michelin-starred Tony Parkin at the Tudor Room; Chef Owner of Michelin-starred Salt in Stratford-Upon-Avon, Paul Foster; and last but not least, Jean Delport, Head Chef at the one Michelin-starred Restaurant Interlude of Leonardslee Lakes and Gardens.

On Tuesday 22 March Asimakis Chaniotis of Michelin-starred Pied à Terre will be taking to the stage, followed by award-winning Chef at The Conrad London St James', Sally Abé; Chef Patron of Michelin-starred The Angel at Hetton, Michael Wignall; and famed Chef Patron of Ynyshir, Gareth Ward.

Last but not least, on Wednesday 23 March, The Staff Canteen Live will be joined by Nick Beardshaw of Kerridge's Bar and Grill; Chef Patron of The Beehive Dom Chapman; newly-appointed Head Chef of three Michelin-starred The Fat Duck, Oli Williamson, and Head Chef at Michelin-starred Ikoyi, Jeremy Chan.

View the full seminar programme, including the chef line-up for The Staff Canteen Live and the agendas for the Better Hospitality Conference and Hospitality’s Talent Conundrum conference, at hrc.co.uk/2022-seminar-programme. Places are limited for these live discussions so ensure you book ahead to secure your place.

New Study Reveals The Five Biggest Challenges Faced by UK Quick Service Restaurants 18

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Challenges are directly impacting food safety standards, with one in 10 franchise managers and employees believing food safety has been at severe risk on their site in recent months

(13%), a practice that was of concern to John Rowley. “For so many of QSR workers to be actively ignoring cleaning protocols puts food safety at a huge risk. Food safety standards should be held in the highest regard – it is the factor that has the potential to make or break a QSR establishment, above all others.”

Leading global public health and safety organisation, NSF International, has commissioned an independent study into the state of quick service restaurant (QSR) operations in the UK. The survey revealed the top five key areas of concern: • Covid-19 regulatory requirements • The rise of home delivery • Equipment malfunctions • Training and staff turnover • Lack of training “This is a pivotal moment for QSR brands. We know that many of the trends and corresponding challenges brought about by the pandemic are here to stay, so restaurant owners and managers need to adapt in order to survive – and to do so safely,” said John Rowley, VP, Global Food Division for NSF. “Our recent study looked at QSR operations in the UK as well as restaurants across the US, China, India and Latin America. New regulations and procedures, staff training and retention, and the need to accommodate rapid delivery and takeout orders have all taken a toll on the ability to keep operations running smoothly, not just in the UK but around the world.”

THE IMPACT OF COVID-19 QSR operations is a constant balancing act between quality, customercentricity, and food safety whilst under pressure to maximise efficiency and speed. Yet the events of the past 24 months have upset this balance.

As a result of the pandemic, the overwhelming majority of QSR franchises and employees raise concerns over the new regulatory requirements (82%). This has created a knock-on effect, with survey respondents citing further challenges in the form of longer customer waiting times (55%) and increased running costs (36%).

A RISE IN-HOME DELIVERY

STAFF TURNOVER More than half (59%) of QSR managers have found staff turnover to be an issue for their business, with two in 10 (23%) believing it to be the biggest negative impact on operations. Covid-19 has only heightened the issue, with 41% of respondents saying finding and keeping staff is a huge challenge following the pandemic.

LACK OF TRAINING

One in 10 (14%) QSR managers said home delivery has increased food risks due to added pressure on employees. Survey respondents noted that increased customer demands over the speed of delivery (36%) and keeping food at the right temperature (27%) were the biggest tensions.

Alongside the increased work pressure, QSR brands are concerned about ensuring that third-party logistics partners have adequate food safety training, clean and suitable vehicles, and appropriate food boxes to ensure standards are upheld across the purchasing chain.

Already a key aspect of operations for any QSR brand, training has become even more critical as Covid-19 increased staff turnover and necessitated new regulations and procedures – in fact, 73% of QSR respondents say the pandemic has increased their training needs. But at the same time, the pandemic has also made the process more challenging. More than half (56%) had to cancel or delay employee training due to Covid-19. The lack of immediately available training, coupled with inconsistent quality of courses has a clear, real-world impact on food safety.

The fast-paced, high-pressure nature of QSR work makes equipment breakdowns prevalent – and deeply disruptive – putting both consumer and employee safety at risk. Nearly a third (27%) of QSR operations simply switch off machinery due to a lack of time or expertise to troubleshoot the problem, with 31% temporarily discontinuing a menu item because of non-functioning equipment.

If this is not tackled, John Rowley fears a poor precedent is being set for the future of QSR operations: “Training is vital at every level in food services. Each employee should be clear on not only their employer’s expectations but the national standards and regulations – training is the most effective way to ensure this. For those that had training efforts hampered by the pandemic, I would encourage looking further afield and considering digital training systems, which deliver consistent and reliable training programmes, and can quickly help to resolve a huge hurdle for the QSR sector.”

One in 10 QSR managers and employees also admit to skipping automatic cleaning cycles (12%) or ignoring error messages on equipment

For more information about NSF, or to read the full global report, please visit: https://bit.ly/3t245Jn

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UK’s Brave Face Workplace Culture Takes its Toll as 72% of Retail, Catering & Leisure Workers Surveyed now Suffer From ‘Pleasanteeism’ the whole of a company’s workforce, not just the select few, while 46% said that it’s unfair that healthcare and wellbeing benefits aren’t currently offered to the whole of their workforce.

‘Pleasanteeism’ – the pressure to put on a brave face – is on the rise across the UK, as 72% of retail, catering & leisure workers surveyed admit to feeling like they have to put on a brave face in front of their colleagues regardless of how they’re really feeling

Shaun Williams, CEO & Founder, Lime Global Ltd, commented: “After two years of stress and anxiety caused by the pandemic, concerns over health and wellbeing are understandably on the rise among these workers. It’s therefore vital that companies act to offer each one of their employees as much support as possible. Not only is it the right thing to do, but amid a backdrop of economic uncertainty, low productivity and staff shortages, it will be crucial to help drive down absenteeism and protect retail businesses’ bottom lines.

According to new research, released today by Lime Global, the provider of affordable and accessible whole of workforce health and wellbeing solutions, pleasanteeism is up by 18 percentage points from May 2021 – when just over half (54%) of these workers admitted to suffering from this phenomenon.

With more workers masking how they really feel than ever before, pleasanteeism is having a significant impact on the productivity of UK retail, catering & leisure businesses. Findings from the research revealed that over half (54%) of employees surveyed in this industry have taken time off work due to feeling like they have to put on a brave face.

“Providing access to inclusive healthcare benefits – that are designed to make a tangible impact – combined with a company culture that supports an open dialogue around the challenges that people are facing, are key steps to producing a happier, healthier and more productive workforce.”

In fact, on average, workers in the retail, catering & leisure sector take 2.88 days off per year as a result of this brave face culture. Across the entire UK workforce, pleasanteeism could therefore be accounting for as many as 67 million days lost each year due to this phenomenon alone.

work (31% – up from 25% in May 2021) and 34% not coping in everyday life.

If left unaddressed, this could become a catastrophic problem, affecting absenteeism levels in an industry already suffering from serious worker shortages – with job vacancies in the retail sector alone reaching a record high.

A number of factors are contributing to people feeling this way, in particular 31% admit to being worried about money and the rising cost of living, while 23% are stressed at work, with 17% revealing they’re suffering from burnout.

Not only is this driving up absence rates, but workers also revealed that having to put on a brave face at work impacts their ability to do their job effectively, with 30% of those in the industry who feel like they have had to put on a brave face admitting that they have been unable to concentrate at work or had an unproductive day.

BETTER SUPPORT AND BENEFITS FOR EVERY EMPLOYEE

COST OF LIVING IS TOP CONCERN CONTRIBUTING TO PLEASANTEEISM Despite these workers putting on a brave face, behind closed doors it’s a different story with more people saying they are struggling to cope at

Findings from the research demonstrate that more can be done to tackle pleasanteeism and the negative impact that it is having on workers and business productivity. In fact, over half (53%) of workers revealed that their expectations of their employer to support their mental health are higher now than they were before the pandemic, however they expect this support to be offered to every member of staff. 66% of workers surveyed said that they believe benefits should be offered to

Many retail, catering & leisure workers also said they would welcome small initiatives from their employer including greater flexibility in working hours (21%), and mental health days off (18%). While a quarter (25%) said they would like their employer to be more mindful of their workload and work/life balance.

Dr Ben Littlewood-Hillsdon, Medical Director at HealthHero, commented: “No one’s health or resilience should be taken for granted, particularly during difficult periods such as these. Acting to prioritise our own wellbeing and that of our colleagues, doesn’t always require a lot of work – the first step is to create space to have an open conversation, ask questions and make it clear that there will be no negative repercussions from talking about the challenges people are facing.

Everyone’s health and resilience are equally important, employers really will reap the rewards if they take time to consider and support the wellbeing of each member of their team, that’s the key to building a stronger and more successful UK workforce.”

The Idle Rocks Wins Gold For ‘Restaurant Of The Year’ And ‘Small Hotel Of The Year’ At The 2021/22 Cornwall Tourism Awards The Idle Rocks, the luxury hotel situated harbourside in the idyllic Cornish town of St Mawes, is delighted to have been awarded two Gold Awards at the 2021/22 Cornwall Tourism Awards; ‘Restaurant of the Year’ and ‘Small Hotel of the Year’.

The online event saw 66 awards presented in 22 categories and was the culmination of a nine-month process that started in May 2021, with entrants judged on a combination of entry submissions, digital presence, and visits from independent judges. The 20th year of the competition was run in what proved to be another tumultuous year for tourism, focusing on excellence, innovation and resilience as relevant as ever.

“After two very challenging years, it is very exciting and also gratifying to see the dedication of the finalists to drive up quality, despite there being a pandemic with all its twists and turns to cope with – a very big well done to all of you”, said Malcolm Bell, Head of VisitCornwall.

“We are delighted to have been awarded best ‘Restaurant of the Year’ and ‘Small Hotel of the Year’ in this

Invest Northern Ireland Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5bn sector continues to extend its reach in GB and in international markets. Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and straightforward in its dealings.

A diverse range of food and drink brands from producers of all shapes and sizes brings warmth and personality to the sector. Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such as Great Taste, the Quality Food Awards and most recently the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation. Invest NI’s Pure, Natural, Quality strapline summarises the goodness of Northern Ireland’s produce, which

year’s Cornwall Tourism Awards. After bouncing back from what has been an exceptionally difficult couple of years for so many in the hospitality industry, this confirms the passion and efforts our dedicated team has always delivered. Without them, such awards would not have been possible” said Karen Richards, Owner & Designer of The Idle Rocks.

“When my husband David and I bought the building in 2010, our aim was to create a young, fresh, and relaxing hotel. We wanted to make it a home from home, eliminating formalities and, in this way, differentiate ourselves from our more traditional competitors. To be able to veer away from the ‘norm’ and to have the hard work and passion of everyone involved recognised is an honour, and we always look forward to welcoming new guests as well as returning guests back to the hotel”, she added.

This accolade is also not the first to grace The Idle Rocks, having previously won several other awards, including Best Hotel in 2021 in the Trencherman’s Guide Awards, Best Restaurant (Trencherman’s Awards 2018), British Seafood Restaurant of the year (2018) and Best Dine & Stay Experience (2019).

emanates from our rich pastures and sustainably managed farms. High quality local ingredients ensure guaranteed provenance and short supply chains, giving full confidence in food security and traceability.

Northern Ireland is well known for the quality of its beef, dairy and bakery products. In each of these sectors, suppliers are melding established production techniques with the latest technology, enabling them to access opportunities in the growing plant-based and freefrom sectors. Finnebrogue is at once a leading supplier of sausages, nitrate-free bacon and plant-based meat alternatives, operating from several discrete production facilities. In the bakery sector, traditional craft soda farls and wheaten breads sit alongside gluten-free and vegan options from Stone Bakery and Graham’s.

Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit our website or contact us directly to learn how our world-class food and drink can help grow your business. www.buynifood.com

Vibrancy of Britain's 10 Biggest Cities Revealed as the Sector Builds Back from Covid 22

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so we’re hopeful that our next report will see a significant improvement in activity.”

New research from CGA and Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, highlights the current vibrancy of the hospitality sector in Britain’s 10 most populous cities.

The 'Top Cities: Vibrancy ranking report’ is based on a powerful combination of in-depth sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million logins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out.

Based on a combination of sales data from CGA and device log-ins from Wireless Social that reveal the hospitality visits made by consumers, the first edition of the exclusive series of monthly reports ranks vibrancy in key cities over the four weeks to 15 January 2022, including the crucial festive season. It shows that Leeds was the most vibrant city of the 10 with a -0.2% drop in sales compared with the same period in 2019, ahead of Glasgow,Bristol and Birmingham, where restaurant, pub and bar sales held up relatively well in late December and early January.

At the other end of the rankings, London finishes bottom, having suffered a -19% drop in sales—highlighting the severe impact of work-fromhome instructions and reduced visitor numbers in the capital. Wireless Social’s data shows check-ins in London were 43% lower than over the same period two years ago.

Sales and log-ins were down on pre-COVID levels in other major British cities. However, separate research from CGA has indicated that while visitor numbers have dropped in recent months, average spend has increased slightly, and consumer confidence has increased since the end of 2021.

CGA’s client director Chris Jeffrey said: “It has been an immensely difficult two years for hospitality businesses in city centres, and these vibrancy figures reveal the damaging impact that COVID constraints have had on footfall and sales in late 2021 and early 2022. With restrictions hope-

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY

fully now behind us and many workers returning to offices, we should see British cities start to return to pre-COVID norms in consumer activity over the course of this year.”

Julian Ross, founder and CEO of Wireless Social, said: “With the Plan B measures behind us, it’s vitally important that the sector is able to build back and develop in a restriction-free environment. The findings from this inaugural Vibrancy report are sobering, especially with the lens focused on London, but as we’ve seen time and again over the last two years, pent-up consumer demand combined with decreasing COVID case numbers, does positively impact activity across hospitality venues.

Going out and supporting hospitality is more important than ever, with stark increases in business rates, VAT and energy bills around the corner,

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The European Capital of Coffee Shops Revealed 24

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Dublin is the most caffeinated capital in Europe, a new study has found.

Denmark

Copenhagen

799,033

174

217.76

The study, carried out by sleep experts Eachnight.com, collected the number of coffee shops, cafés and tea rooms in each European capital and compared it with the number of people living in each city.

Finland

Helsinki

564,474

112

198.41

Hungary

Budapest

1,752,286

342

195.17

Germany

Berlin

3,769,495

693

183.84

Switzerland

Bern

125,681

23

183.00

Dublin indisputably comes on top, with 232 cafés present in the area and a population of 525,383, which translates to just above 440 cafés per million people.

Bosnia and Herzegovina

Sarajevo

275,524

50

181.47

United Kingdom

London

8,961,989

1,585

176.86

Slovakia

Bratislava

633,806

110

173.55

Similarly, Athens, in second place registers 264 coffee shops and a population of 664,046, which makes up for 397 coffee and tea rooms per million people.

Austria

Vienna

1,731,236

287

165.78

Estonia

Tallinn

437,619

71

162.24

The top three closes with Prague, which counts the most cafés of the top five, 448, however its large population of 1,335,084 only gives it the lowest podium stand, with 335 cafés per million people.

Spain

Madrid

3,233,527

498

154.01

Slovenia

Ljubljana

295,504

45

152.28

Reykjavik, in Iceland, comes in fifth, as the capital only sports 41 cafés, but when compared to the small population of 131,136, adds to 312 cafés per million people.

Sweden

Stockholm

975,819

145

148.59

France

Paris

2,244,000

287

127.90

Latvia

Riga

699,203

81

115.85

Norway

Oslo

698,660

73

104.49

Lithuania

Vilnius

588,412

52

88.37

Croatia

Zagreb

792,875

70

88.29

Romania

Bucharest

1,883,425

162

86.01

Albania

Tirana

421,286

36

85.45

Poland

Warsaw

1,794,166

137

76.36

Ukraine

Kiev

2,962,180

219

73.93

Serbia

Belgrade

1,166,763

84

71.99

London comes only in 14th place regardless of its 1,585 cafés, a number that pales compared to the whopping 8,961,989 inhabitants that live in the UK capital. Because of this, there are only 176 coffee shops per million people.

Similar situations occur for Berlin with 693 coffee shops and Madrid with 498, that compared to their respective populations of more than three million people, translate into smaller numbers which results in 11th place for Berlin, and 18th for Madrid.

TOP 30 MOST CAFFEINATED EUROPEAN CAPITALS Country

Capital

Population

Number of cafés

Cafés per million people

Ireland

Dublin

525,383

232

441.58

Greece

Athens

664,046

264

397.56

Czech Republic

Prague

1,335,084

448

335.56

Portugal

Lisbon

544,851

171

313.85

Iceland

Reykjavik

131,136

41

312.65

Italy

Rome

2,645,907

684

258.51

Netherlands

Amsterdam

820,654

189

230.30

Jasmin Lee for Eachnight.com commented on the findings: “It is interesting to see how regardless of the large numbers of coffee shops present in a given capital, its population and therefore the demand for these services makes or breaks the list, putting cities like London and Rome in lower places because of the large number of people who live in them.

“It’s obvious by now that coffee is a daily necessity for many people, and this data gives an idea of which European cities can’t get through the day without it, with many smaller cities seemingly consuming the most.

It’s fascinating to see how varied the top ten entries are, and that Italy, the pioneer of the Espresso machine, does not even sit in the top three.”

UK Charity Springboard Awarded Vital Grant from Hilton Effect Foundation UK hospitality charity Springboard has been named as a 2021 Grant recipient of the Hilton Effect Foundation. Grants were awarded to organisations across the world for going above and beyond to support those disproportionately impacted by the pandemic and will be used to advance Springboard’s work in helping young and unemployed people to upskill and progress into employment within the hospitality industry.

This is the second time Springboard has been awarded a Hilton Effect Foundation Grant, in recognition of their continued efforts, after first receiving one in 2020.

Chris Gamm, CEO of Springboard, said: “Over the last year we have worked tirelessly with our partners to provide employers with a pipeline of talent, giving them the space to focus on the current challenge of rebuilding from the Coronavirus pandemic. We are honoured to receive this Grant from the Hilton Effect Foundation to support our work. As we move into 2022, despite challenges our industry has faced, we look forward to continuing our work in attracting more young people to start careers in the hospitality industry. The Grant will allow us to continue to support employers and reach our target of getting 10,000 young people into jobs within the sector.”

Springboard will use the 2021 Hilton Effect Foundation Grant to deliver essential new employability training programmes, starting in Spring 2022. The programmes will include short courses aimed at inspiring school-leavers to join the industry, and longer courses that will help young, unemployed adults gain the confidence and skills for a career in hospitality.

The course work includes pre-programme preparation in school; sessions on roles within the industry and entry routes; tour of local hotels; presentation from hospitality professionals, including hands-on activities; participation in Customer Care sessions; teambuilding activity; and more. The programmes’ tailored training and support will give participants increased confidence and motivation, transferable and sec-

tor-specific skills, and insight into the industry.

The activities will involve beneficiaries aged 16+ from across the UK and Republic of Ireland, with the majority in areas where the need is greatest, including the Midlands and the Republic of Ireland.

Stephen Cassidy, Senior Vice President and Managing Director, UK and Ireland, Hilton, and Board Member, Hilton Effect Foundation said: “We are thrilled to award Springboard with a second Hilton Effect Foundation grant. A hugely deserving recipient, the hospitality charity is using the funds towards an exciting new curriculum to promote hospitality careers in the UK and help unemployed people to access jobs within the sector. With the pandemic still having an enormous impact on our sector, it is vital we inspire people to join our vibrant and diverse industry and support them in their journey. 2022 is set to be a pivotal year for hospitality, so we will be working closely with Springboard to showcase and nurture the fantastic career opportunities available in the industry.”

Greene King’s Fundraising Soars as Area Manager Skydives 10,000ft for Macmillan Cancer Support A daredevil pub business development manager is flying high after her area raised over £20,000 for Macmillan Cancer Support in 2021 with her first (and last) sky dive raising £1,200 towards the grand total.

Nicola McGuinness, who is responsible for Greene King’s Premium, Urban and Venture pubs in Edinburgh, Glasgow, Stirling, Dumfries and surrounding areas, has just completed her sky dive which rounded off the division’s 2021 fundraising.

Speaking after her jump in Auchterarder, she said: “I have never been skydiving before and nor will I ever again! It was a 7,000ft freefall then parachute down to the ground. It challenged me well outside my comfort zone but I felt I had to up my game to encourage people to part with their cash for me. I will never forget the experience. My team really rallied to raise as much money as we could this year and it has been an epic result.”

The 10,000ft sky dive took just five minutes and brings to an end an incredible year-long series of fundraising activities and, despite many months of Covid closures and restrictions to pub trading, Nicola’s area still raised over £20,000 for Macmillan.

Throughout 2021, Nicola’s pubs’ managers and teams held a host of events and activities including a Glasgow to Edinburgh cycle ride, a 1,083-miles Land’s End to John O’ Groats virtual walk, charity football matches, Brave the Shave, cake sales, raffles, charity nights and charity music days.

Greene King, the country’s leading pub company and brewer, has been raising money for Macmillan Cancer Support since 2012 and has raised over £10million to date.

National Pubwatch Conference to Focus on Issues of Vulnerable Customers, Drink Spiking and Terrorism 26

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Supporting vulnerable customers, combating drink spiking, preventing sexual misconduct and counter terrorism, will be just some of the issues tackled at the National Pubwatch conference later this month.

There will also be a number of Bravery and Meritorious Conduct Awards given out on the day, which recognise the contribution of individuals whose actions have saved life or minimised physical harm.

The conference, which is back this year after a two-year hiatus due to the Covid pandemic, will take place at the Crowne Plaza, Nottingham on 22 February 2022.

National Pubwatch chairman Steve Baker OBE said: “It is great that the late-night industry is able to trade without restrictions but we must still make sure that we are offering a safe environment. This conference will look at some of the major issues affecting the trade from drink spiking to terrorism and provide great advice to operators on how to combat these. “

It boasts a raft of industry speakers from the pub, hospitality and drinks industry and police. Speakers at the conference include British Beer & Pub Association chief executive Emma McClarkin; Chief Constable Craig Guildford of Nottinghamshire Police; Drinkaware’s Adam Jones, who is director business development & partnerships and Danielle Richards, Counter Terrorism Security Advisor of Nottinghamshire Police.

There will also be a case study session with Dan Davies, from Rockpoint Leisure and New Brighton Pubwatch, on how he has managed to revitalise and regenerate the area into a new cultural, safe hub.

The prestigious National Pubwatch awards will also be handed out on the day including the National Pubwatch Award of Merit, which rewards individuals that have contributed to the success of pubwatch schemes and the Malcolm Eidmans award, which recognises the outstanding contribution made by a police officer or member of police staff in supporting the work of their local pubwatch scheme.

He added: “It is also important that we recognise best practice and it will be a privilege to recognise those that have contributed so much to making the late-night sector a safe environment.”

The conference format this year has been changed to take into account that some delegates may be Covid sensitive. The conference will be held in one room set out cabaret style to allow a degree of social distancing delegates and there will not be break-out sessions.

For more details or to book a place www.nationalpubwatch.org.uk/booking-nottingham-conference-2022/

Wales to Host Heat of Riso Gallo Young Risotto Chef Competition Wales is to have its own heat of the Riso Gallo Young Risotto Chef of UK and Ireland for the first time next month.

Jacky Moss, who runs the Riso Gallo Young Risotto Chef competition, said she was delighted that Welsh and Irish heats were being held for the first time. Previously, young chefs from Wales had travelled to compete in the Midlands heat.

The heat will be held on February 22 at the Welsh International Culinary Championships (WICC) organised by the Culinary Association of Wales (CAW) at Grwp Llandrillo Menai’s campus in Rhos-on-Sea.

“We are looking forward to holding the heat at the Wales International Culinary Championships for the first time which guarantees that Wales will have a chef in the grand final,” she said.

The international competition, which is being held for the fifth time, is for young chefs aged 17-23 who can inject personality, passion and creativity into their own vibrant and exciting risotto dish. Entries must be received by January 31 at https://www.culinaryassociation.wales/competitions.

Arwyn Watkins, OBE, CAW president, said he was delighted to host the competition’s Wales at the WICC. “The Welsh International Culinary Championships is the perfect place for all these culinary competitions in Wales to come together in one place,” he added.

The Wales heat winner will qualify for the Grand Final at The Tottenham Hotspur Stadium on the April 4, where the finalists will compete for an exciting prize.

The overall winner will travel to Italy for a three day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo di Aimo e Nadia in Milan, famous for its contemporary Italian cuisine.

The winner will also be taken on a tour of the Riso Gallo Rice Mill in Italy and will learn about a selection of excellent rice, cresses and oils from Riso Gallo, Filippo Berio and Koppert Cress.

“After the challenges of the past two years, we are looking forward to putting on a fantastic event to showcase the rich talent and skills within our hospitality industry.”

The WICC, which run from February 22-24, will feature competitions for chefs and front of house staff to suit every level of experience, including the National and Junior Chef of Wales contests and Major International Challenge. Entries for all competitions must be received by January 31, 2022.

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New research by travel data specialists ForwardKeys has revealed that flight bookings to and from the UK have soared following the government’s announcement that COVID-19 testing would no longer be required for fully vaccinated travellers entering the UK.

The day after the announcement by UK Transport Secretary, Grant Shapps, which was made on 24th January, combined inbound and outbound flight bookings jumped to 84% of pre-pandemic (2019) levels, outbound to 106% and inbound to 47%.

in February and the Easter holiday period, when looking at flight tickets confirmed in January.

In relative terms, the demand to travel abroad during the extended holiday weekend to celebrate Queen Elizabeth’s Platinum Jubilee, in early June, is already 13% ahead of 2019.

The destinations which are doing best for the upcoming half-term break are now all ahead of where they were at the end of January 2019.

In the lead is Mexico, 68% ahead; it is followed by Pakistan, 60% ahead; The Maldives, 55% ahead; Barbados, 32% ahead; Qatar, 28% ahead; Bangladesh, 16% ahead; the UAE, 8% ahead and Portugal, 2% ahead.

This news followed a series of relaxations in rules affecting travel to the UK, each triggering bookings spikes.

On 5 January, the UK said that from Sunday 9 January, fully vaccinated travellers would be able to take a lateral flow instead of a PCR test on or before day two of their arrival in England. Ten days later, the Times newspaper issued a report (which was not denied) that travellers would be able to go on half-term holidays without taking COVID-19 tests on their return.

UK Outbound Tourism Benchmarked against pre-pandemic levels, the five destinations for which bookings recovered most strongly in January, were: 1. Mexico, 72% up on 2019; 2. The Maldives, 54% up; 3. Greece, 22% up; 4. Cyprus, 20% up; 5. Barbados, 16% up.

The typical seasonality patterns have returned and are evident in the recent recovery, with peaks showing for the forthcoming half-term break

“The list is dominated by long haul destinations, which offer beach holidays or have a relatively strong market for Visiting Friends and Relatives (VFR), such as Pakistan.

Bookings for Easter and summer holidays are relatively stronger than they are for the upcoming half-term break.

Benchmarked against the end of January 2019, half term bookings are 33% behind, whereas Easter bookings are 29% behind and summer is 16% behind.

Compared to this time last year, when the UK was in a state of limited lockdown, bookings are, unsurprisingly, much healthier, 59% ahead for Easter and 82% ahead for summer.

Currently, the top destinations for Easter are led by Cyprus, for which

bookings are 68% ahead of 2019 levels. It is followed by Nigeria, 35% ahead, Mexico, 28% ahead, Greece, 26% ahead and Spain 5% ahead.

UK Inbound Tourism

The recent surge in outbound bookings has been closely followed by a modest revival in inbound demand.

As of 31 January, the strongest origin markets (measured by flight tickets issued) were led by Nigeria at 73% of pre-pandemic (2019) levels. It was followed by Ireland, 47%; 3. The U.S.A, 47%; 4. Brazil, 47%; 5. Saudi Arabia, 45%; 6. the UAE, 44%; 7. South Africa, 40%; 8. Spain, 40%; 9.

Kuwait, 37% and 10. Sweden, 36%.

Olivier Ponti, VP of Insights at ForwardKeys, said: “Chocks away!”, a term used by WW2 pilots to remove the blocks in front of their undercarriage so they could take off, is the ideal metaphor to describe what’s happening right now in the market for travel to and from the UK. By withdrawing the impediment of testing and the risk of quarantine for fully vaccinated travellers, flight bookings are surging ahead.”

“What I find particularly interesting is the continued dominance of classic sea and sun destinations. A clear sign that the pandemic is still very much with us is the absence of a revival in city tourism or travel to airports strongly associated with skiing. However, if we see Continental European countries relaxing their travel restrictions in the way the UK has just done, I expect to see a flood of holiday bookings that could exceed pre-pandemic levels, thanks to a release of the huge pent-up demand.”

Products and Services

Beckford’s Rum We are a family business based in Bath serving the UK, we make Award Winning drinks using quality Caribbean Rum with traditional techniques and only the best natural ingredients.

sumer events.

Isn’t it time you stocked one of the UKs best selling rums?

We sell to pubs, hotels, cocktail bars & farm shops Order your taste samples today - sales@craftywolf.com or 07961471474 or visit www.craftywolf.com for further information.

Caramel, Coconut, 40% Black Pearl Spiced, Golden Rum, Pineapple Spiced Rum In 2021 over 65,000 bottles of Beckford’s Rum were sold to consumers across the UK, this year we will be attending over 100 con-

A Fresh Take on Grease Filters In a busy food operation, you probably don’t even think about your grease filters, they’re just there building up dirt, fat, oil and grease; but when was the last time you had your kitchen grease filters cleaned? Not only are they the first part of your extraction system, they are also a legal requirement in the prevention of fire and compliance with health and safety. There are many other benefits to having clean filters, such as improved kitchen cleanliness and reduced levels of carbon dioxide, to ensure top air quality for your staff.

You may not be surprised to hear that 57% of kitchen fires in restaurants result from issues with cooking equip-

ment; that’s why it’s important to identify the exclusions of your insurance policy because many insurers demand regular deep cleaning of filters which, let’s face it, is inconvenient and time-consuming. If you do suffer a kitchen fire and can’t evidence that you’ve been having your filters correctly and thoroughly cleaned on a regular basis, your insurer may reject your claim.

The answer? Our professional cleaning service means your dirty filters are exchanged with clean ones in minutes, as part of our package we provide a free set of standard sized filters for your kitchen, prolonging the life of your own. Our service also evidences due diligence to your insurer and fire safety officer, as we provide an online client portal where you can download full service history and certification.

We do Just Filters, so let us keep your kitchen running and compliant.

01279 420289 | justfilters.co.uk | info@justfilters.co.uk

WTTB – Print Ordering Made Easy…

To take liberties with a popular phrase, “no business is an island.”

To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner.

WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it.

Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between.

Through our state-of-the-art site you can manage your print requirements

seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries.

Our products are suitable for an endless range of sectors and particularly for hospitality.

From information packs to menus, from promotional materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones.

We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind.

Print is an essential tool for any successful business so find out what we can do for you by visiting www.wherethetradebuys.co.uk

Products and Services We Promise To Make Coffee Robert’s Dorset - Handmade in Britain Moments Unforgettable

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Your customers choose you because they want to create great memories. Whether enjoyed first thing in the morning or last thing after supper, Artisan Coffee will transport your customers somewhere truly magical - and all they need to do to get there is to walk through your doors.

Our indulgent blends have been created and perfected by some of the best in the biz. From a Michelin two-starred chef to a team of the world’s best Q graders (the coffee industry’s equivalent to a sommelier), the leading minds - and palates - in the industry are behind our original and characterful blends.

This is no ordinary coffee. When it comes to flavour, we’re changing the game. We use cutting-edge science and innovative technology to stay ahead of the flavourtrain. Our six distinctive characterful blends have been crafted to thrill everyone from the casual caffeine con-

sumer to the consummate coffee connoisseur. Who knew coffee could taste so good?

We didn’t start with a mission to change the way you drink coffee; we started with a mission to greatly improve it. From giving you the power to choose how you brew our coffee is available as pods, whole bean, coffee bags or ground so you can tailor it to suit your needs - to ensuring that flavour and freshness are maintained cup after cup. Our unique packaging keeps your coffee at its flavourful best. No subtle note is lost, just cup after cup of perfection.

With us, you’re in good company. Like the coffees we craft, we’re constantly evolving, improving and seeking perfection. The only challenge your customers will face is how to stop at just one cup.

Visit www.artisancoffeeco.com or contact sales@artisancoffeeco.com for more information.

Fly the Flag this June to Celebrate the Queen’s Platinum Jubilee, Urges Chevler

Chevler, the UK’s leading manufacturer of baking cases and a major player in the bespoke printed greaseproof sheet market, is urging bakers, coffee shops, retailers, and foodservice operators not to miss out on the opportunities offered by what it is describing as a truly momentous event and unprecedented anniversary – the Queen’s Platinum Jubilee.

“As the country is now rapidly coming out covid of restrictions and with the four-day bank holiday in early June in order to celebrate Her Majesty’s 70th year on the throne approaching we hope that bakers, cake makers, coffee shop owners and retailers will get into the spirit of the event and seize the opportunities the fourday bank holiday offers,” explained Chevler’s director of sales and marketing Garry Parker.

“That’s why we have we have been forced by popular demand to reintroduce two of our specially designed baking cases which feature the Union flag. This means it is not too late for cupcake makers to take advantage of the growing excitement and build on the red, white and blue theme I know many are planning.”

The cases are available in the ever-popular 51mm x 38mm size and in quantities as low as 360 giving every

business, whatever its size, the chance to participate.

Chevler is unique in that its printing and converting is carried out in-house. “We do not rely on stock shipped from abroad or depend on outside printers or converters, explained Mr. Parker. “This means it is a truly British manufactured product. And we only use water-based, odour-less food safe inks. We have responded to our customers’ requests in order that they can be as innovative as they like this summer and take full advantage of the opportunities the snack cake market will offer.”

To also help tap into the excitement the company is offering a food-safe, printed natural greaseproof sheet featuring the Union flag marketed under the company’s Gourmet Food Wrap brand.

The 255mm x 406mm sheet with its rich luxurious feel has numerous potential uses and applications in the retailing, presentation and serving of both cold and, because of its excellent thermal properties, hot food.

These range from a simple sandwich, panini or burger wrap to, a liner for wire baskets and stainless-steel buckets, a place mat, or it can be simply put on a wooden board or slate on which sizzling or cold food can be placed.

Mr Parker stressed: “It is very important to remember that we print on natural greaseproof paper which does not have any chemical treatments or coatings. It acquires its greaseproof properties during the pulping process. Its fibres become so tightly entwined that the spaces between them are smaller than a grease molecule. It is therefore recyclable and a sustainable option for your business.”

They are available in individual packs of 500 sheets within boxes of 2000.

For further information visit www.chevler.co.uk or call 01844 344231.

Swinging With The Sausage Man

Bavarian style swing grills are really hot right now. A practical way of cooking large quantities of sausage and steak quickly, it’s no wonder that these awesome grills have fast become Christmas Market and event favourites the world over.

SCHWENKER GRILLS It’s rumoured that this distinctive fire pit style grill originated in South America, before being popularised in Southern Germany – where the worder “Schwenker” originates – and then spreading around the world. The person grilling on a Schwenker grill may also be referred to as a Schwenker, or a Schwenkermeister.

COMMERCIAL CHOICE Mark Coles, Key Account Manager with The Sausage Man, spent some time visiting Xmas events across the UK this winter and reports: “Bavarian Swing Grills are fast becoming the weapon of choice for our commercial customers. They’re open sided, so the people get a great look at the products and cooking process. The cooking smell circulates fantastically across the site, so it’s great at attracting people to your stall. The firepit also keeps your cooking team nice and warm in the

winter weather, which is always welcome in temperatures like we’ve been having lately!”

VERSATILE GERMAN SAUSAGE FOR EVERY OCCASION No matter what type of cooking method you use in your outdoor space, The Sausage Man has the products for you. You don’t need a Swinging Schwenker Grill to prepare Sausage Man products, but you can certainly use one.

Jorg Braese, Managing Director of The Sausage Man, had this to say: “Our sausages are extremely versatile.

We’ve cooked them in pans, microwaves, ovens, grills, hot dog machines, hot water, deep fryers, barbeques and steamers. Each preparation adds and highlights different flavours. There’s no wrong answer, as the results are always great!”

Find out more and set up your Commercial account now with The Sausage Man. You can also save 10% on your first order over £125 when you set up your account online at wholesale.sausageman.co.uk. Be sure to enter code CATER10 at checkout to secure your saving before the end of March 2022.

Robert’s Dorset is a family owned and operated company and we know the value of our stockist.

All orders are made to order giving you the freshest product available.

One area we differ from everyone else is each box we send out. We don’t insist on each box being a single flavour. We tailor every box to exactly what you require.

We offer 11 flavours of Proper Pork Crackling so if you only want 8, that’s exactly what we will send you.

Our minimum order is just 1 box with carriage or £150 with carriage paid.

We specialise in 3 core products, Pork Crackling, Nuts and fudge but we offer both reusable and recyclable

packaging in both.

In today's market place we try to tick as many boxes as possible to make us a one stop for the snack requirements.

Allegan Free, Keto, Vegan, Gluten Free, Low Carbohydrate, No Cholesterol, High Protein.

All of our products are British sourced with the exception of our nuts but hopefully in time, who knows.

For own online catalogue with visuals & prices please email trade@sct-sct.com or give one of the team a call 01202875280.

If you have an online store we are happy to send you visuals to ad to your website. Those with store we will provide full POS free of Charge.

Disposable Straws Created by Nature Frogut Straws produces natural disposable drinking straws made from wild grass (Lepironia articulata) growing in the Mekong Delta. The straws are produced in Long An province in Vietnam in the production plant established together with our Vietnamese partner Natufarm. The grass is handpicked by the local farmers living in wetlands so that improves their livelihoods.

On the other hand, growing Lepironia grass helps maintaining wetlands in their natural state. Therefore this is a great example of integrating ecosystem conservation and poverty reduction in the wetlands.

The straws are stored in Gdansk/Poland, and from there we distribute them to any place in Europe.

Frogut supplies both wholesale market (250 or 500 pcs carton dispensers)

and retail market (50 and 100 pcs boxes). The straws come in three lengths and can be individually wrapped in tissue paper. In the production we follow strict hygiene rules, as a result of which we obtained the German LFGB (food contact) certificate, issued by TÜV Rheinland.

Our grass straws are an ecological and sustainable alternative to paper straws. They do not soften, keep their shape and stiffness in both hot and cold drinks. They are ideal for water, carbonated drinks, juices and alcoholic beverages. They remain hygienic and functional even after years of storage.

For further information visit www.frogut-bio.pl or see the advert on the facing page.

NEW DrainMinor C (Combi Oven Pump) from Pump Technology Ltd. Launched at HRC Excel 21 to 23 March 2022 The DrainMinor C Combi oven waste pump can be seen in operation at the Hotel Restaurant Catering, HRC Exhibition 2123 March 2022 ExCel London on Stand P621 which we are sharing with Combi Oven servicing experts R-Tec Services & Innovation Ltd, (previously known as Rational Technical services UK Ltd.) Combi Oven cleaning cycles require hot wastewater to be pumped away if gravity drainage is not available.

The New DrainMinor C Combi Oven waste water drainage Pump has been developed specifically for this demanding application and offers users excellent reliability and ease of operation.

The compact wastewater collecting tank with low level inlet height, which can be decided onsite to suit the discharge run from the Combi Oven, is fitted with a Specialist Submersible pump. It features a rigid external float arm with large triangular float. This robust design ensures accurate and reliable automatic stop/start of the pump even when the hot wastewater is greasy. It can also cope with food debris or turbulence within the collecting tank.

A Silicon Carbide mechanical shaft seal, oil chamber and inboard shaft seal ring protects the motor within the submersible pump. This arrangement is an engi-

neered solution for leak and ingress protection of the motor windings when pumping hot wastewater with diluted cleaning chemicals and food waste debris. It ensures considerably longer product life and operating reliability over submersible pumps fitted with standard diaphragm shaft seals.

The compact dimensions (380mm W x 290mm D x 332 H) of the rigid, recyclable Polyethylene collecting tank ensure that it will easily fit into most spaces. The lid covers the entire top of the tank and fits onto a captive seal. Removing the lid is quick and simple, making it easy to see into the tank and all around the pump for cleaning and to facilitate removal of any buildup of debris.

Pump Technology Ltd., established 1992, is a specialist wastewater pump and pumping system provider.

The company’s DrainMinor, DrainMajor and DrainKing wastewater pump systems are renowned as robust and reliable commercial kitchen drainage solutions. For all kitchen wastewater pumping requirements call the technical team to discuss an application. They will be able to select a proven wastewater pumping system for you.

Cleaning, Hygiene & Infection Control

Why Tailoring Your Products Will Revolutionise Your Cleaning Routine The pandemic has shone a harsh spotlight on venue hygiene and cleanliness. It can be tempting to cut corners when it comes to your cleaning routine, but ensuring you have the right products for the right job can save you time and money in the long run.

Hance McGhie from Chemisphere UK tells us about the science behind the products that will leave every aspect of your venue sparkling...

THE RIGHT PRODUCTS FOR...

CLEANING SURFACES...

A good surface spray should be food grade but food safe, and the ingredients should eat into biofilm removing any areas of residue that harbour pathogens. We have developed our independently-tested surface sanitiser to be extremely effective against bacteria, yeast and 99.999% of microbes, and - to ensure it’s easy to use - there is no need to rinse and it continues working for up to 14 hours when dry.

CLEANING NOZZLES, CONNECTORS AND SPARKLERS All nozzles, sparklers and connectors should be soaked overnight using sanitising tablets that are effective against bacteria, mould, spores and fungi. Using a tap and keg sanitising spray is also a good idea, as this can be used as and when to target bacteria and fungi, and remove any build up of yeast.

CLEANING BEER LINES Beer lines need to be cleaned by alkaline solutions which contain Potassium Hydroxide - a chemical used

in the food industry because it's an excellent detergent with strong antimicrobial properties. Your beer line cleaning products should be effective at emulsification and saponification of fats, protein peptization, and efficient at removing soils, greases and oils. Beer lines can get clogged up with yeast, so it’s crucial that your line cleaners stand up to the test - time and time again. Our Purple Pipeline Original is well known within the industry and is one of our top selling products, as it changes colour if your lines are dirty and doesn’t contain any caustic soda.

CLEANING GLASSWARE The best detergents for glassware include potassium hydrochloride but no caustic soda. Alkaline cleaning agents such as potassium hydrochloride are incredibly effective at emulsification and saponification of fats, protein peptization, and are efficient at removing soils, greases and oils.

CUTLERY AND CROCKERY Crockery and cutlery should always be put through a hot commercial grade dishwasher to ensure it’s hygienically clean and ready to be used again straight away.

Using a highly concentrated bactericidal dishwashing and sterilising powder should totally eliminate egg, protein, starch deposits and tannin stains, meaning that your customers can be confident of spotless cutlery and crockery.

Call us now on 0800 0188 062 or visit www.chemisphereuk.com

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Cleaning, Hygiene and Infection Control Issue 96

OptiClean Rapidly Reduces Levels of Virus-sized Airborne Particles Carrier's OptiClean™ air cleaner for hotels, restaurants and pubs is proven to rapidly reduce levels of ultra-fine, virus-sized particles in the air.

OptiClean uses a highly effective High Efficiency Particulate Air (HEPA) filter, which operates with an efficiency rating of up to 99.995% at the most penetrating particle size.

Research carried out by the Building Research Establishment (BRE) demonstrated that OptiClean cuts levels of airborne particles in the critical size range (up to 1 m diameter), covering viruses and virus-containing droplets, by around two thirds in just 30 minutes.

To broaden protection, OptiClean comes with optional internal UV-C lamps to target pathogens on surfaces within the unit and activated charcoal filters to reduce odours and absorb Volatile Organic Compounds (VOCs).

The results also show OptiClean is as effective when located in the corner of a room as at the centre.

The unit is easy and quick to deploy, with smooth-running castors enabling it to be moved rapidly to areas requiring treatment.

Matthew Maleki, the company’s air quality specialist, said: "These independent findings demonstrate that OptiClean effectively targets ultrafine virus-sized airborne particles and can be installed in hospitality settings as part of a risk reduction strategy.”

OptiClean is part of Carrier's Healthy Buildings Programme, a suite of advanced solutions to help deliver healthy, safe, efficient and productive indoor environments.

In the US, where OptiClean was introduced first, the device was named one of TIME Magazine’s 100 Best Inventions of 2020. In the UK it was selected as Air Conditioning Innovation of the Year in the Cooling Industry Awards.

Matthew Maleki said: “Good air quality is as important as safe drinking water. With people now returning to pubs and restaurants, OptiClean offers owners and managers a practical and visible means of reassuring customers and staff and supporting premises."

For more details: www.carrier.com/commercial/en/uk/products/air-treatment/air-scrubber/39uv/ OptiClean can be used in hotels, pubs, restaurants, offices and classrooms to reduce risks from airborne pathogens. Pictured is an OptiClean unit protecting players and staff in the changing rooms of Sale Sharks Rugby Club.

Dreaming of a Covid-Free 2022? Here’s How to Make it a Reality…

Minoo Patel, Head of Technology at BonaCaeli, explains how hotels, pubs, bars and restaurants can protect staff and customers.

rates.

MAKE YOUR AIR AS CLEAN AS YOUR PLATES

We’re all hoping that 2022 won’t be derailed by further lockdowns. But many in hospitality are also worried that a surge in Covid-19 cases could lead to staff shortages in an already stretched industry. We know that masks, extra ventilation, and social distancing measures can help – but there’s another solution that could be a game changer.

BonaCaeli’s AirVSAFE 2000 air purifier will remove 90% of airborne pathogens in your venue after just six minutes of running time. Run it continuously for seven hours or more, and it will remove 99.999% of pathogens – better than any other air purifier on the market.

Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air for up to three hours. By simply installing a custom designed air-purifier, you can actively remove virus-carrying particles from the air and dramatically reduce transmission

Give your staff and your customers the gift of a safer festive season with a BonaCaeli AirVSAFE 2000 air purifier. To learn more visit https://www.bonacaeli.com/hospitality

Hospital-Grade Air Purification Made Portable Rensair is a specialist in portable air purification, protecting and enhancing lives through clean air.

Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital.

Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and

meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour.

In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021).

We collaborate with clients to develop the optimum indoor air quality for meeting building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units.

Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations).

Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. contact@rensair.com +44 (0)20 3973 8927 www.rensair.com

Encouraging Better Handwashing with Intellimix from Ideal Standard Ideal Standard, one of the world’s leading providers of bathroom and washroom products, has launched Intellimix, a smart, cost-effective solution to support better hygiene in spaces as the commercial world reopens.

Designed to dispense both soap and water with every use, Intellimix is completely touchfree, guaranteeing improved hygiene standards in public washrooms. Ideal for offices, leisure facilities and other high-traffic environments, such as shopping centres, hotels and restaurants, and airports, the fitting significantly lowers running costs while being sustainable and reducing waste.

Despite delivering an optimum volume of soap with every wash for improved hygiene, Intellimix actually reduces the overall amount of soap and water typically used in washrooms with traditional fittings, minimising waste and generating cost savings of up to 80 per cent on soap and 85 per cent on water.

Maintenance and cleaning is also hassle-free, with less frequent and faster soap replacement compared to traditional dispensers, and reduced cleaning required with all soap directed into the bowl.

Bluetooth enabled, Intellimix also offers parameter settings which can be easily controlled by facilities managers via a smartphone. From the palm of their hands, they can conveniently change a variety of settings on all taps in a building, including how much soap is dispensed, how long water should flow and how often anti-stagnation flushing should occur. Intellimix also sends notifications when soap is running low to avoid unnecessary physical checks.

The fitting is available in Chrome and Black Onyx versions, while panel mounted models will launch later in 2021. What’s more, the screen can also be set to display a company logo or any advertising image during idle times.

As well as the fitting, Ideal Standard has also developed Intellimix Mild Antibacterial Foam Soap, a unique formula to ensure flawless performance and optimal hygiene. Irritant-free and with a rich, thick texture, it is gentle on skin and offers a luxurious experience every time.

For more information, visit: www.intellimix.co or see the advert on page 19.

Hospitality Technology

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The Next Generation Hotel Booking Platform Turn Lookers into Bookers with Style Travel during the pandemic has changed, with guests now increasingly likely to directly book via a hotel’s website. Consequently, an advanced booking engine that boasts seamless integration with your hotel website is key to boosting direct bookings.

Next generation hotel booking engines are more than just the source of direct reservations. They act as a comprehensive and easy-to-use platform that’s tailored to fit hoteliers' needs, helping properties to stand out within a highly competitive market by delivering a brand experience that guests will remember.

It’s all about results - supercharge your direct bookings and stand out online If you run a premium leisure hotel or resort, you will need a premium booking solution that’s been designed for your unique needs. The right solution will help you know your guests better thanks to powerful, datadriven insights, which enable you to provide the best possible online guest journey.

For guests, it’s all about clear navigation and easy access to relevant information in a minimum number of steps. A powerful booking platform maximises the potential of (up)selling offers, enabling hoteliers to achieve the greatest possible increase in sales per room.

To help defend against third-party online providers, the right booking platform will allow you to offer unique

incentives to book directly, such as tailored packages. Advanced database segmentation lets you create personalised communications, tailored offers, newsletters and/or campaigns that are aligned to individual guest’s preferences. By creating specific landing pages that can use sophisticated offers or upsell ‘experiences’ or even suggest more flexible payment plans, hoteliers can offer a value-added experience to those booking directly, helping to foster long-term relationships.

Premium booking platforms such as Profitroom’s Booking Engine 360 deliver real added value for both hoteliers and their guests by offering vouchers, alternative suggestions for dates in case of no availability and attractive discounts for direct bookers. Ultimately, it’s about tangible results, which is why Profitroom’s award-winning Customer Success team works with our clients every day to use all the data that’s coming in to drive conversions, improve performance and boost revenue.

The Profitroom Booking Engine 360 is a prime example of a solution that offers all these advanced features, having been developed exclusively with leisure hotels and resorts in mind.

For more information visit www.profitroom.com or scan our QR code for a personal consultancy.

3R - Your Edge in Payment & Business Management 3R offer industry leading EPoS Solutions with integrated countertop or wireless payment solutions.

Coupled with durable, secure hardware, is our signature EPoS software: CES Touch.

Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online Ordering, Booking and

Reservations; extensive stock control; intensive operator management; Hotel Link, ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting.

We give you the edge in business and payment management. Above all 3R provides best customer service to all their customers 24x7x365 from UK served Office.

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Hospitality Technology

Run A Leaner, More Efficient Finance System Organisations within the hospitality sector, from conference venues to independent restaurant chains, all share the same challenge of consolidating financial data.

With complex revenue streams and often disparate systems, it can be difficult to see where your business is heading.

We understand that changing financial systems can often fill teams with fear, but that need not be that case. Xledger is here to streamline, digitise and automate your finances, helping you run a leaner more efficient business.

Xledger is a leading provider of cloud-based finance software, empowering more than 10,000 businesses across 60 countries worldwide. As a true cloud solution, you have access to financial data anywhere on any device – all you need is an internet connection.

With one, live version of your data across all entities, Xledger’s powerful system allows you to drill-down into your finances and cross-check reports, enabling indepth insight and a 360-degree overview at the click of a button.

Effortless configuration allows custom integrations with your existing systems, giving you more time to focus on value-added activity for your business.

Xledger automates more functions than any other provider. With built-in OCR, costly and risky data entry errors are eliminated. Consolidated reports can be created in seconds rather than weeks. Plus, a host of other benefits from on-the-go expenses to GL posting, and fully automated digital workflows and purchase-to-pay process.

If your organisation is facing any of these issues, don’t hesitate to contact Xledger’s Business Development Manager, Phil Chalmers on: phil.chalmers@xledger.co.uk or call 07425 638 718.

New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be.

The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays.

Visit Bizimply at www.bizimply.com

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Issue 96

Outdoor Spaces

Utilise Your Outdoor Spaces with Indigo Awnings products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding.

With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather!

At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice, unrivalled customer and after-sales service.

With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business – with the added bonus of instant leasing options and monthly payments to suit you

Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.

Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk

Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business.

We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests.

Crafted from the highest-quality materials, all our

Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons.

I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof.

Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you.

A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%

Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this.

If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

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Issue 96

Outdoor Spaces

Having Successfully Launched the ILF Chairs New Comprehensive Website, ILF Have Now Added Further Stock Product Colours www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

same product style.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Design and Refit

Upgrade Your Chairs with Trent Furniture’s New Reupholstery Service If the metal or wooden chairs in your hospitality setting are looking tatty but the frames are still robust, there’s no need to throw them away.

You can easily extend their lifespan and have them looking as good as new again with Trent’s new reupholstery service.

Trent’s team of expert upholsterers, who work on many of the new chairs we supply, are now able to provide that service for older chairs that require a facelift or need to be recovered to fit in with a new décor scheme. With a choice of hundreds of contract-grade fabrics to choose from, you are sure to find the perfect choice for your venue.

Not only does reupholstery cost a fraction of the amount

needed to buy new chairs, prolonging the life of the chairs you already own is a more eco-conscious choice too. What’s more, the process couldn’t be simpler – all you need to do is email a photo of the chair stating how many you need reupholstered for a competitive quote.

To find out more about how Trent’s reupholstery service can give your chairs a new lease of life in 2022, please call us on 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk

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Design and Refit Carbon Savings with Adveco FUSION Hybrid Hot Water Systems Commercial hot water specialist, Adveco, introduces the FUSION FPH-S range of low carbon, all-electric, packaged hybrid hot water systems. Designed to meet the daily needs of restaurants, cafés, public houses and other small to medium sized business, FUSION harnesses Adveco’s FPi32 air source heat pump (ASHP), a high-pressure ATSH calorifier with electric immersion, controls, and metering. Packaged together this provides a reliable, high-temperature, sustainable and cost-effective system for new build and refurbishment projects.

“For organisations with small to medium basin and sink led hot water demands and a desire to embrace a more sustainable business model, the FUSION FPH-S range provides a single, easy to accommodate, highly effective response,” says Bill Sinclair, technical director, Adveco. “By choosing one of these packaged hybrid

water systems you gain optimum efficiencies, lower your carbon emissions and can be assured building regulations are being met for your commercial project.”

FUSION is available in 16 pre-specified variants with 6 or 10 kW preheat and 9 or 12 kW electric top-up which support continuous capacity hot water demands from 257-377 litres/hour. The physical design, dedicated controls, and integrated metering ensure the ASHP preheat, and immersion work seamlessly to deliver the highest operational efficiencies. This enables FUSION’s heat pump to supply 50°C for system preheat and offset much of the electric immersion top-up in the calorifier to deliver up to 53% carbon emission savings when compared to an identical direct electric only system. When compared to an equivalent gasonly system carbon savings of 50% can be demonstrated. www.adveco.co

Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highlyacclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge.

The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in

the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff.

It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level.

Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets.

Visit www.saniflo.co.uk or see the advert on page 13 for further information.

Issue 96

CLH Digital

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Design and Refit Space Saving Solutions Without Compromising On Performance 42

CLH Digital

Issue 96

By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.

What are the latest and greatest features chefs should look out for when it comes to this equipment?

Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them. Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.

Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a smaller footprint.

Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or

10 x 1/1gn) which are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.

Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.

Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model - universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.

The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.

Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

Give Yourself a Fresh New Look with Mayfair Furniture Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

To advertise in the

Caterer, Licensee & Hotelier Tel 01202 552333

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure

establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Design and Refit

Having Successfully Launched the ILF Chairs New Comprehensive Website, ILF Have Now Added Further Stock Product Colours www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the

same product style.

Issue 96

CLH Digital

43

See us at

Expowest

Cornwall

2 - 3 Mar ch Royal Cor nwall Sho wground &

HRC 21 - 23 M arch ExCeL Lo ndon

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner.

Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment.

The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants.

Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect.

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert below.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

44

CLH Digital

Property and Professional

Issue 96

Weathering the Financial Storm It’s undoubtedly been a difficult time for many within catering and foodservice. With the combination of Brexit, COVID-19 and pinches to the economy, it’s no wonder many are looking to diversify or change to stay afloat. Rick Smith, MD of Forbes Burton (www.forbesburton.com), a business advisory firm specialising in insolvency, suggests how businesses can make the most of their situation.

It’s often the small changes that make the most amount of difference. If firms within catering and food are concerned with the state of their business, they should take steps to remedy this as soon as possible. For example, taking a look at your current strategy could work wonders. Is there anything that could be changed easily? It’s best to make a point of this, speak to professionals who may be able to identify weak areas and help strengthen your offering as well as your finances.

Restrictions have taken over the past few years, with many in the catering industry suffering from a lack of live events, cancelled plans and a general recruitment problem that is yet to be solved. All these things can compound to make what is usually a lucrative, seasonal business a success into an unstable, fraught experience.

If you don’t have a business plan to hand, then make sure you review or create one. Are there any areas of your business where costs could be cut? Could you plan for different scenarios of problems and how they can be overcome?

If you are struggling to find areas to save cost, looking at your suppliers could be a great start too. Just because you’ve been with the same one for 10 years and they’ve always been good doesn’t mean you have to stick with them forever. Do the research on any new suppliers beforehand though, reliability and fulfilment needs to be balanced with cost. An unreliable supplier can ruin your business, especially in a time where supply chains have been weakened overall.

You should also look at your marketing plan – has your niche market changed? Are you still using the right messaging and communications channels? Marketing shouldn’t be the first thing that gets cut when looking to save money, but making sure you are on the right platforms for your audience is essential. Otherwise you risk shouting into a void where nobody is engaged. Follow where trends dictate and learn to regroup and reuse content to get the maximum value from your marketing.

Cash-flow is a common problem within catering, from clients not paying on time to the rise in material costs and labour making their mark felt in a very real way. It should be an area that is closely watched. Quick fixes such as short-term cash injections may help, but is it just kicking the can further down the road if the business is actually no longer viable? It may seem obvious, but borrowed money has to be repaid. That piece of equipment you are thinking of purchasing might make you money in the long run, but what does it mean for your short-term cash flow? Could such a purchase cost you more than you think?

It’s always a good idea to take the time to negotiate too, there’s a real chance you might be able to talk to suppliers or clients to review terms or arrange payment structures. Could you arrange a retainer structure for fair use of materials or equipment? The possibilities are endless.

Whatever you do, there is always room for improvement and specialists out there to help. Burying your head in the sand is simply not an option.

Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as

PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

So … instead of just getting our own wellestablished, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

T H E W E S T C O U N T RY S P E C I A L I S T S

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need EAST DEVON COAST

DARTMOOR VILLAGE

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Stunning & Renowned Quintessential Village Inn 5 Letting Bedrooms Stylish Character Bar & Dining Areas (92+) Attractive Beer Gardens (60+) Sought After Idyllic Dartmoor Village

Character Licensed Cafe & Bistro 36 Seats Inside and 48 Seats Outside

FH £1,200,000

LH £135,000

2 Bed Chalet & Owner’s Accom.

Prominent & Visible Trading Position Trading On a Bed & Breakfast Only Basis Impressive Levels of Trade

LH £95,000

6011

4812

Trading 7 Months Of The Year Only Strong Profits With Low Overheads Potential to Increase Trade Levels

2134

SOMERSET VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Exceptional High Turnover Free of Tie Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Bar & Dining Areas (140)

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Trade Gardens & Patio Ares (64)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

6 Double Bed (2 Ensuite) Owners Accom.

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Sought After Free of Tie Leasehold

Strong Trade & Profits

Alfresco Seating For 24 Customers

LH £150,000

4815

DARTMOOR DEVON

FH £597,000

4811

LH £89,950

2131

DEVON VILLAGE

EAST DEVON COAST Award-Winning Tearoom & Restaurant

Day Time Only Café & Restaurant

Character Detached Village Inn

Excellent Reputation With Potential

Interconnecting Bar & Dining Areas (66+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

3 Letting Bedrooms (2 With Hot Tubs)

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

2/3 Double Bedroom Owner’s Accomm.

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Completely Refurbished

Garage, Parking & Close To Beach

LH £89,950

2133

FH £395,000 PLUS VAT

THINKING OF SELLING? CALL FOR A FREE VALUATION

4816

LH £89,950

2129

01392 201262 www.stonesmith.co.uk

advice or guidance.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Property and Professional

Straight Forward Insolvency Advice from Oury Clark We know that the last couple of years have been tough, especially in the hospitality sector. Not to worry, our Insolvency Practitioners are here to help advise and guide you if your business is struggling.

Oury Clark has been helping people since 1935 and our Insolvency Practitioners have over 20 years of experience in both Personal and Corporate Insolvency. We are a family run professional firm that provides the highest professional standards to all our clients.

If your business is in financial difficulty it is important to take advice well in advance to avoid any wrong doing as a director. At Oury Clark we will hold your hand from

the beginning to the end of the Insolvency process, whether it’s you or your company. We will explain clearly the best insolvency scenario/option that’s applicable to you depending on your circumstances. We will ease your stress and deal with your creditors directly on your behalf. We will not load you with jargon, but will explain matters in plain language.

Insolvency could be the right thing to do if your business is struggling. You can bury your old debts and make a new start.

So, don’t lose sleep over threatening creditors. At Oury Clark we are more than happy to assist and make your life simpler.

If you require advice and support on any sort of formal insolvency procedure we are only a telephone call away. Please ring us on 01753 551111 and ask to speak to Kalani or anyone in the Oury Clark Insolvency team.

Kalani.Gunawardana@ouryclark.com

Help Is At Hand For Businesses Devastated by the Covid–19 Virus

The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand.

Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery.

Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally.

Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out.

Email mvhwiddows@aol.com

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